Thursday, March 5, 2009

Spicy rigatoni with spinach and mushrooms

I wasn't in the mood for marinara or pesto last night so I opted for a simple treatment of ricotta, red pepper, garlic and salt and pepper. This was actually much better then it looks.
Spicy Rigatoni with Spinach and Mushrooms
Makes 4 entree servings
1/2 lb rigatoni
2 spicy Italian sausage links, sliced
1 cup sliced mushrooms
1/2 lb frozen chopped spinach
2 tbsp crushed garlic
1/4 cup part skim ricotta
1/2 tsp crushed red pepper
salt and pepper to taste

Cook rigatoni al dente in salted water per package instructions. Drain, reserving 1/2–1 cup of the pasta water. In a large saute pan, cook sausage until no longer pink over medium heat. Deglaze pan with a little water and add mushrooms. Cook another 3–4 minutes. Reduce heat to medium-low and gently stir in pasta, spinach, ricotta, garlic and crushed red pepper. Add reserved water until desired consistency and continue cooking until spinach is heated through. Salt and pepper to taste.

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Heather said...

i'm not a mushroom person, but the rest of that looks SOOOOOOOO good!

melissa said...

I'm telling you, it causes a gut reaction in me just to look at that photo. Spinach closeup = food porn to me. I trust you when you say it tasted great. My favorite pastas involve neither marinara nor any other sauce, really. Beautiful.

Anonymous said...

looks delish!

Jeni said...

Thanks everyone. Heather - you could completely leave the shrooms out or sub some chopped artichoke hearts or sundried tomatoes, YUM!

Ricardo said...

that is so delicious, I made once something similar and I just can't get over how nice yours looks. yum

Donna-FFW said...

This just looks in a word.. fabulous, really fabulous. I love the flavor combination going on here.. GREAT photo!

Betty's Cuisine said...

I love love love mushrooms and this dish looks so tasty... I will try it soon..

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