Don’t sleep on frozen ricotta cavatelli. For this quick weeknight recipe, the cavatelli is tossed in a light tomato sauce loaded with sweet Italian sausage and wilted spinach.
| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 tablespoons extra-virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 3 cloves garlic, finely chopped
- 1 8-ounce can tomato sauce
- Freshly ground pepper
- 1 13-ounce bag frozen ricotta cavatelli
- 1 5-ounce package baby spinach
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter
- 2 tablespoons chopped fresh parsley, plus more for topping
Instructions
- Bring a large pot of salted water to a boil. Heat a large nonstick skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add the tomato sauce and 1/2 cup water; season with salt and pepper. Reduce the heat and simmer, stirring occasionally, until the sauce thickens slightly, 5 to 8 minutes.
- Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain.
- Add the cavatelli to the sauce along with 1/2 cup of the reserved cooking water. Cook, stirring, until well coated. Add the spinach in batches, stirring just to wilt. Remove from the heat and add 2 tablespoons Parmesan and the butter. Stir until melted, adding a splash more of the cooking water if the sauce is too thick. Stir in the parsley and season with salt and pepper.
- Divide the pasta among bowls. Sprinkle with the remaining 2 tablespoons Parmesan and more parsley.
Nutrition Facts
| Calories | 420 |
| Total Fat | 23 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 56 milligrams |
| Sodium | 965 milligrams |
| Carbohydrates | 36 grams |
| Dietary Fiber | 3 grams |
| Sugar | 3 grams |
| Protein | 18 grams |
Reviews
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