Ingredients:

  • 1 lb rigatoni pasta (454g)
  • 1 lb Italian sausage, mild or spicy, casings removed (454g)
  • 1 tbsp extra virgin olive oil (15ml)
  • 4 large cloves garlic, thinly sliced
  • 1 cup heavy cream (240ml)
  • 1.5 cups freshly grated Parmigiano-Reggiano cheese (150g)
  • 1 cup reserved starchy pasta water (240ml)
  • 2 tbsp cold unsalted butter, cubed (28g)
  • 2 cups fresh baby spinach, packed (60g)
  • 1/4 cup fresh parsley, chopped (10g)
  • 1/2 tsp red pepper flakes
  • Lemon zest from half a lemon

Instructions:

  1. Bring a large pot of heavily salted water to a rolling boil. Note: The water should taste like the sea to season the pasta from the inside out.
  2. Add 1 lb rigatoni pasta and cook for 2 minutes less than the package directions. Cook until firm and slightly underdone.
  3. Carefully dip a measuring cup into the pot and reserve 1 cup of the starchy pasta water before draining the rigatoni.
  4. Heat 1 tbsp olive oil in a large deep skillet over medium high heat. Add the sausage meat in chunks.
  5. Let the sausage sit undisturbed for 3 minutes until a deep mahogany crust forms. Then, break it into bite-sized pieces.
  6. Reduce the heat to medium and toss in the 4 sliced cloves of garlic. Sauté for 1 minute until fragrant and softened.
  7. Pour in 1 cup heavy cream and 1/2 cup of the reserved pasta water. Bring it to a gentle, bubbling simmer.
  8. Add the par cooked rigatoni and 2 cups baby spinach to the skillet. Toss for 2 minutes until the spinach wilts and pasta is coated.
  9. Turn off the heat entirely. Vigorously stir in 1.5 cups Parmigiano Reggiano and 2 tbsp cold cubed butter.
  10. Add lemon zest and red pepper flakes. If the sauce looks tight, add the remaining pasta water a tablespoon at a time until a shimmering veil forms. Garnish with parsley and serve.