Description
A hearty chicken sausage pasta that combines lean protein with nutritious vegetables and whole-grain rigatoni, perfect for busy weeknights.
Ingredients
Scale
- 8 ounces rigatoni pasta
- 1 tablespoon olive oil
- 12 ounces chicken sausages
- 2 cups sliced mushrooms
- 4 cups roughly chopped spinach
- 2 cups marinara sauce
- 1/2 cup goat cheese
- Salt and pepper to taste
- Grated parmesan (optional)
- Fresh basil (optional)
- Fresh parsley (optional)
- Red pepper flakes (optional)
Instructions
- Bring a large pot of salted water to a rolling boil.
- Add the rigatoni pasta and cook until al dente, typically about 8-10 minutes. Drain, reserving approximately 1/4 cup pasta water.
- In a large skillet, heat olive oil over medium heat.
- Add sliced chicken sausage and cook undisturbed for 3-4 minutes until browned. Flip and cook for another 1-2 minutes.
- Add sliced mushrooms and sauté for 2-3 minutes until softened.
- Next, add chopped spinach and sauté for 1-2 minutes until wilted. Reduce heat to low.
- Add marinara sauce and cooked pasta to the skillet, stirring to combine.
- Incorporate goat cheese and 2 tablespoons of reserved pasta water. Season with salt and pepper to taste.
- Heat through for about 1 minute, adding more pasta water if you prefer a thinner sauce.
- Plate the pasta and top with optional grated parmesan, fresh herbs, or red pepper flakes.
Notes
Ensure pasta is cooked al dente to avoid mushiness. Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 40mg