Rigatoni with Spinach, Sausage & Pine Nuts Recipe serves: 8
Prep Time 5 Minutes
Cook Time 20 Minutes

Rigatoni with Spinach, Sausage & Pine Nuts


  • 1 lb. sweet Italian sausage links, cut into bite-size pieces
  • 1 jar (25 oz.) Bertolli┬« Organic Traditional Sauce
  • 1 bag (6 oz.) baby spinach leaves [or arugula]
  • 8 ounces rigatoni pasta [or large tube pasta], cooked and drained
  • 1/4 cup pine nuts, toasted


  1. 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.

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