RIGATONI WITH SAUSAGE MEATBALLS AND MUSHROOMS

The great thing about sausages is that they are so well-seasoned you don’t usually need a lot of extra ingredients.

❚ 2 tbsp extra virgin olive oil ❚ 1 lb sweet or spicy sausages ❚ 3/4 lb cremini mushrooms, trimmed and thickly sliced ❚ 2 cups cherry tomatoes ❚ 3/4 lb rigatoni or penne ❚ 5 oz baby spinach ❚ 1/2 cup grated parmesan cheese (preferably Parmigiano Reggiano)

1. Bring a large pot of water to the boil.

2. While water is boiling, slit skin of sausages, remove meat and discard skin. Cut or break sausages into 1” chunks and roll into rough balls.

3. Heat olive oil in a large skillet and add sausage meatballs. Brown well about 3 to 5 minutes. Push to one side and add mushrooms. Cook until mushrooms lose their liquid. Stir everything together and cook about 2 minutes longer.

4. Add 1 tbsp salt to the boiling water and add pasta. Cook 10 to 12 minutes or until cooked as you like. Add tomatoes to pan with sausages. Cook about 3 to 4 minutes until softened. Gently smash tomatoes with a wooden spoon to release their juices. Add about 1/2 cup pasta cooking liquid to the pan and combine well. (Add a little pasta liquid at any time if pan is dry.)

5. Drain pasta reserving about 1 cup cooking liquid. Add pasta to pan and combine. Add more cooking liquid so that the mixture becomes saucy. Continue cooking until sauce coats pasta well. Stir in spinach and cook just until wilted. Serve with cheese. Season if necessary.