Cooking Instructions
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Step 1
Bring 8 cups of water to boil in a large saucepan with
Salt (10 g)
.
Step 2
Cut
Cherry Tomatoes (140 g)
in half and set aside.
Step 3
Remove
Turkey Sausages (2)
from casings. Discard casings and place meat in a medium bowl. Set aside.
Step 4
Heat
Olive Oil (30 mL)
in a large deep saute pan over medium heat. Add the
Onion (1)
and saute until they are tender and begin to color, about 10 minutes.
Step 5
Crumble the turkey sausage into the pan. Increase heat to medium-high and cook, breaking the turkey sausage up as you stir, until the sausage is fully cooked.
Step 6
Once the water is at a boil, add the
Rigatoni (225 g)
and cook for 9 minutes, until just shy of al dente. Softly stir ever 3 minutes, carefully, so you don't break the shells.
Step 7
While the pasta is cooking, increase the heat of the pan with the turkey sausage to medium-high. Add the
Fresh Baby Spinach (140 g)
and cherry tomatoes. Saute for 2 minutes. Spinach should wilt and the tomatoes should be soft.
Step 8
Before draining pasta, reserve half a cup of the cooking water. Drain pasta into a colander and hold.
Step 9
Add the pasta to the pan along with the reserved half cup of pasta water,
Parmesan Cheese (10 g)
, half of the
Goat Cheese (55 g)
, and
Salt (3 g)
. Toss to combine. Add
Fresh Parsley (9 g)
and stir to combine. Remove from heat.
Step 10
Evenly distribute the pasta between two plates. Top with remaining
Goat Cheese (55 g)
by crumbling the cheese with your fingers.
