Creamy Sausage Rigatoni (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 15 ounces Italian sausage, crumbled.
03 - 8 ounces rigatoni, uncooked.
04 - 1 cup chicken broth.
05 - 1 cup heavy cream.
06 - 4 cloves garlic, minced.
07 - 1 teaspoon Italian seasoning.
08 - 15 ounces tomato sauce.
09 - 5 ounces fresh spinach.
10 - Salt and black pepper to taste.
11 - Red pepper flakes to taste.

# Instructions:

01 - Heat oil in large skillet on medium. Cook sausage 5 minutes until done, drain excess grease.
02 - Add rigatoni, broth, cream, garlic, seasoning and sauce. Bring to boil, cover and cook 10-15 minutes until al dente.
03 - Stir in spinach and cook until wilted. Or cover off heat 4 minutes to wilt.
04 - Season with salt, pepper and red pepper flakes. Cook longer if thicker sauce desired.

# Notes:

01 - Stir frequently to prevent sticking.
02 - May not need extra salt if sausage is salty.

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