Marinate Overnight
One-Pot Roasted Red Pepper Rigatoni
Arugula and Radicchio with Parmesan
Wine Recommendation
Mark West Pinot Noir
Ingredients
- ¼ lb Italian turkey sausage
- ½ Tbsp olive oil
- 2 cloves garlic, finely chopped
- ¾ cup milk
- 1¾ cups low-sodium chicken broth
- 1 (7-oz) jar roasted red peppers, drained and pureed
- 4 oz whole wheat rigatoni
- 2 cups organic baby spinach
- 2 Tbsp crumbled goat cheese
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook sausage in hot oil in a Dutch oven or sauté pan over medium-high heat 4 to 6 minutes or until browned and crumbly; add garlic.
- Stir in milk, broth, pepper puree, and pasta. Bring to a boil; cover, reduce heat and simmer 12 to 14 minutes or until pasta is cooked to al dente.
- Stir in spinach and cheeses until spinach is wilted and cheeses melt.
Side Dish Ingredients
- 3 Tbsp lemon juice
- ⅛ tsp salt
- ⅛ tsp pepper
- 3 Tbsp olive oil
- 1 (5-oz) pkg organic baby arugula
- 1 small head radicchio, thinly sliced
- ¼ cup freshly grated Parmesan cheese
Side Dish Instructions
- Whisk lemon juice, salt, and pepper in a large bowl. Slowly drizzle in oil, whisking constantly.
- Add arugula, radicchio, and cheese to bowl; toss.
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