A lighter rosy cream sauce with chicken sausage and wilted spinach

$4.31/serving$4.36at the cheapest of your stores this week · 7 ingredients on sale

Ingredients

• rigatoni200 g
• chicken sausage350 g
• spinach3 big handfuls
• on the vine tomato4 ea
• whipping cream1/2 cup
• yellow onionhalf an onion
• garlic3 cloves
• parmesan cheese1/2 cup, grated

Method

1Prep

• •Slice the chicken sausages into 1/2 inch coins.
• •Chop the tomatoes into 1/2 inch pieces.
• •Finely dice half of the onion.
• •Mince the garlic.

2Boil the pasta

• •Bring a large pot of salted water to a boil.
• •Cook the rigatoni 10 to 12 minutes until tender.
• •Scoop out 1/2 cup of the pasta water, then drain.

3Brown the sausage

• •Meanwhile, heat 1 tbsp oil in a large pan over medium-high heat.
• •Add the sausage coins and cook 4 to 5 minutes, turning once, until browned.
• •Add the onion and garlic and cook 2 minutes until softened.

4Make the sauce

• •Add the tomatoes and cook 5 minutes, mashing with the spoon, until they collapse into a sauce.
• •Pour in the cream and simmer 2 minutes until rosy and slightly thickened.
• •Fold in the spinach a handful at a time until wilted.
• •Season to taste with salt and pepper.

5Toss and plate

• •Add the drained rigatoni to the sauce.
• •Toss 1 minute, loosening with reserved pasta water until the sauce clings.
• •Divide between two bowls and top with the parmesan.