Creamy Tomato Mascarpone Pasta with Spinach and Italian Sausage

Looking for a new pasta night go-to? Creamy Tomato Mascarpone Pasta with Spinach and Italian Sausage Recipe is a delicious rigatoni recipe that combines creamy mascarpone cheese with tangy tomato and spicy Italian sausage for a winning dish that is easy enough for any night of the week.

INGREDIENTS

• 2 tablespoons DeLallo Extra Virgin Olive Oil
• 1 pound sweet or hot Italian sausage – sweet or hot
• 1 tablespoon sugar
• 1 (6.7-ounce) jar DeLallo Soffritto Sautéed Vegetable Cooking Base
• 5 garlic cloves, smashed
• 1 (28-ounce) can DeLallo San Marzano Style Crushed Tomatoes 28 oz.
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 tablespoon mascarpone cheese
• ½ cup heavy cream
• 2 cups spinach, stems removed
• 1 (1-pound) package DeLallo Mezzi Rigatoni

DIRECTIONS

1. Heat oil in a large saucepan over medium heat. Once hot, add sausage and sugar to the pan. Cook until sausage becomes brown and begins to caramelize, about 8-10 minutes. Transfer sausage to a plate with a slotted spoon. Be sure to leave the drippings in the pan.
2. Still on medium heat, add the soffritto and smashed garlic cloves. Sauté for 10-12 minutes.
3. Stir in tomatoes, salt and pepper. Bring to a boil, and then reduce heat. Simmer for 12-15 minutes.
4. Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain, reserving ½ cup hot pasta water.
5. Remove smashed garlic from the sauce and discard. Stir in sausage, mascarpone, heavy cream and simmer for 5-6 minutes. Add spinach to the pan and cook for another 3 minutes. Add hot pasta and pasta water to the pan. Stir to combine.
6. Divide into bowls or serve family style.