CHEF’S FAVORITE Recipe

Name: Smith and Rivers CHEF’S FAVORITE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 pound Italian sausage; 8 ounces Mushrooms, sliced; 1 medium Fennel bulb, diced; 4 cups Fresh spinach; 12 ounces Rigatoni pasta; 4 cloves Garlic, minced; 2 cups Marinara sauce; 2 tablespoons Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Parmesan cheese, grated

Inspired by Smith and River

Time30m

Serves4

Italian Sausage, Mushrooms, Fennel, Spinach, Rigatoni, Garlic Marinara

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Ingredients

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Main Ingredients

1 pound Italian sausage

8 ounces Mushrooms, sliced

1 medium Fennel bulb, diced

4 cups Fresh spinach

12 ounces Montebello Rigatoni

4 cloves Garlic, minced

2 cups Marinara sauce

2 tablespoons olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 cup Parmesan cheese, grated

Method

Cooking Instructions

Cook the Pasta

In a large pot of salted boiling water, cook the rigatoni according to package instructions until al dente. Drain and set aside.

Cook the Sausage

In a large skillet over medium heat, add the olive oil and Italian sausage. Cook until browned and cooked through, breaking it apart with a spatula, about 5-7 minutes.

Sauté the Vegetables

Add the diced fennel and sliced mushrooms to the skillet with the sausage. Sauté until the vegetables are tender, about 5 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

Add Spinach and Marinara

Add the fresh spinach and marinara sauce to the skillet. Stir until the spinach wilts and everything is combined, approximately 2-3 minutes.

Combine Pasta and Sauce

Add the cooked rigatoni to the skillet, stirring to combine. Season with salt and black pepper to taste. Cook for another 2-3 minutes to heat through.

Serve and Garnish

Serve hot, garnished with grated Parmesan cheese.