1 lb. sweet Italian sausage links, cut into bite-size pieces
1 jar (25 oz.) Bertolli® Organic Traditional Sauce
1 package (10 oz.)
baby spinach or arugula
8 ounces rigatoni or large tube pasta, cooked and drained
1/4 cup pine nuts, toasted
Directions
Brown sausage in 12-inch nonstick skillet over medium high heat; drain if desired. Stir in Sauce. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 10 minutes or until sausage is done. Stir in spinach and cook 1 minute or until spinach is wilted. Serve over hot rigatoni and top with pine nuts. Garnish, if desired, with shaved parmesan cheese.
Recipe serves: 8
