Ingredients:

  • 1 lb rigatoni
  • 1 lb Italian sausage, casings removed
  • 2 cups fresh baby spinach
  • 1 medium yellow onion, finely diced

Instructions:

  1. Bring a large pot of heavily salted water to a boil. Cook the rigatoni until it is one minute shy of al dente.
  2. Before draining the pasta, scoop out at least 1.5 cups of the cloudy pasta water and set aside.
  3. In a large Dutch oven or deep skillet over medium-high heat, brown the sausage, breaking it into bite-sized crumbles until mahogany-colored and crispy.
  4. Add the diced onions to the skillet and sauté until translucent.
  5. Fold in the fresh baby spinach until just wilted before serving.