Pipe Rigate with Sausage Ragu Recipe

Name: Pipe Rigate with Sausage Ragu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups Pipe Rigate (or Your Favorite Short Pasta); 2 whole Italian Sausage Links, Casings Removed And Torn Into Small Pieces; 2 Tablespoons Extra Virgin Olive Oil; 1/2 whole Red Onion, Finely Chopped; 2 whole Carrots, Peeled And Minced; 3 cloves Garlic, Minced; 1 pinch Crushed Red Pepper; 1 can (10 Oz. Size) Tomato Sauce; ⅓ cups Milk; 3 cups Baby Spinach; ⅓ cups Freshly Grated Parmesan; 2 pinches Coarse Salt And Freshly Ground Pepper

Servings: persons

3 cups Pipe Rigate (or Your Favorite Short Pasta)
2 whole Italian Sausage Links, Casings Removed And Torn Into Small Pieces
2 Tablespoons Extra Virgin Olive Oil
1/2 whole Red Onion, Finely Chopped
2 whole Carrots, Peeled And Minced
3 cloves Garlic, Minced
1 pinch Crushed Red Pepper
1 can (10 Oz. Size) Tomato Sauce
⅓ cups Milk
3 cups Baby Spinach
⅓ cups Freshly Grated Parmesan
2 pinches Coarse Salt And Freshly Ground Pepper

1
Bring a large pot of salted water to a boil.
2
Cook the pasta until al dente; drain and return to the pot.
3
In the meantime, bring a large skillet to medium high.
4
Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes.
5
Remove from the pan and set aside.
6
Back in the pan, add the oil and bring the heat back to a medium-high.
7
Add the onions and carrots; saute until they start to soften, 6 minutes.
8
Add the garlic and crushed red pepper; saute another minute or two.
9
Add a pinch of salt and pepper.
10
Add the sausage back to the skillet.
11
Then add the tomato sauce and stir to combine.
12
Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
13
Off the heat, add the pasta, spinach and Parmesan cheese.
14
Toss toss toss to combine and wilt the spinach, 2 minutes.
15
Toss in another small pinch of salt and pepper.
16
Taste it.
17
Sick, huh?
18
Divide and conquer.

190

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups Pipe Rigate (or Your Favorite Short Pasta), 2 whole Italian Sausage Links, Casings Removed And Torn Into Small Pieces, 2 Tablespoons Extra Virgin Olive Oil, 1/2 whole Red Onion, Finely Chopped, and more.

Yes, Pipe Rigate with Sausage Ragu falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pipe Rigate with Sausage Ragu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions