Spicy Sausage and Spinach Lumaca Rigata
This spicy pasta dish is packed full of flavor and the perfect weekday meal. Lumaca rigata is the perfect pasta shape because the holes get filled with the browned sausage and sauce.
What is lumaca rigata? In Italian the names means rigged or grooved snail. There are a few other shapes that are very similar and they include: pipe rigate, lumache rigate (the plural of lumaca rigata) and canestrino rigato which translates to little baskets.
If you are looking to take this dish to the next level try adding flavored pasta. Check out our homemade extruded tomato pasta here!
(adsbygoogle = window.adsbygoogle || []).push({});Spicy sausage, peppers, cherry tomatoes and spinach served with a fresh extruded lumache rigate.
- 1 lb Spicy Italian sausage
- 1 lb Pasta
- 4 cup Baby spinach
- 1/2 cup White wine
- 12 Cherry tomatoes
- 1 chili pepper (optional)
- Brown the sausage
Add the sausage to a cold skillet. Turn the heat to medium high and brown for 5 minutes. As the sausage is cooking mix to break up the sausage.
- Make the sauce
Once the sausage is browned, add the chili pepper, halved cherry tomatoes, wine and spinach. Season with salt and pepper. Reduce heat to medium low and cover with a lid. Cook for another 5 minutes.
- Boil the pasta
As the sauce is cooking, boil the pasta in a pot of well salted water. If cooking fresh boil for 3 minutes. For dried, follow instructions on the box for al dente.
- Toss to combine
Transfer the pasta to the sauce, bringing over a little pasta water with the lumache. Toss to combine then remove from heat.
Serve topped with parmesan.