Spicy Italian Sausage Pasta with Vodka Sauce

“Put your hand on a hot stove for a minute, and it seems like an hour. Sit with a pretty girl for an hour, and it seems like a minute. That’s relativity.”- Albert Einstein

Fun time with great companies and delicious food always seem so short. Hubby and I had a wonderful weekend catching up with friends visiting from out-of-town. I’ve enjoyed myself so much when I woke up this morning noticing is already the second day of the week.

Being away from the chit-chating, laughter and toddler screaming had left me feeling a little blue (even on a sunny warm day). I buried myself in the kitchen to cope while cooking up lunch. Maybe by keeping oneself busy doing thing one enjoys, happiness quietly slips right into the heart.

This dish was a result of my coping. Eating it feels even more satisfying. Because it was delicious. And I know that food could taste just as delicious when cooking under the blue.

Spicy Italian Sausage Rigatoni with Vodka Sauce

Preparation Time: 10 minutes
Cook Time: 20 minutes
Serving: 8
Ingredients:
1 lb spicy pork Italian sausage (recommended New York Style Sausage Company brand)
1 lb spinach, washed, cut into 1-inch lengthwise
3 cloves garlic, chopped
1 onion, chopped
A box of Italian brown mushroom (about 15 – 20), sliced
1 can (24oz) vodka sauce (recommended Classico)
1 tsp olive oil
kosher salt
1 bag (16oz) rigatoni or penne or mixed
shaved Parmigiano-Reggiano
freshly ground pepper
sunflower seeds (optional)
basil leaves (optional)

Preparation:
Heat a pan on medium-high heat. Add Italian sausage. Cook for about 5 minutes, or until done. Set it aside on a plate and reserve the oil in pan.

Add garlic and onion. Cook for about 3 minutes, or onion turn lightly brown. Add mushroom. Mix and stir frequently to cook until tender. Add vodka sauce and sausage. Combine well. Turn heat to high and cook till sauce boils. Then, simmer for another 10 minutes. Stir frequently to avoid sticking.

Meanwhile, bring a large pot of water to a boil. Then, turn off heat and add spinach. Stir and drain immediately. Run cold water through spinach to stop the cooking process. Set aside.

In the same pot, fill water 3/4 of the way. Bring to a boil. Add oil and pinch of salt. Throw in rigatoni and cook for about 8 – 10 minutes, for al dente or desired texture. Drain and give it a stir.

Add cooked rigatoni and spinach to sauce. Mix and combine well. Sprinkle desired amount of Parmigiano-Reggiano, freshly ground pepper and sunflower seeds. Serve on plate. Garnish with basil leaves if desire.

Have a beautiful day!