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
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.