Updated: Feb 24
SPINACH + SAUSAGE RIGATONI
THAW SAUCE: once sauce is thawed, bring to simmer in a pot. Add 1.5 cups of milk (water works as well), keep stirring every few minutes. If sauce is to your liking at this point, serve and enjoy. If you prefer a thicker sauce follow the directions below for a roux to thicken.
ROUX (optional addition for a thicker sauce): in a separate pan, melt 2 tablespoons of butter. once melted and bubbling, quickly add 2 tablespoons of flour and whisk for 1 minute. Add roux to spinach and sausage sauce and whisk continuously until fully combined.
BOIL WATER - generously salt your boiling water and add in the included Rigatoni noodles. Boil in water for 11-12 minutes or until cooked to your liking.
Once rigatoni is cooked, strain water and combine with sauce. The sauce is meant to lightly coat your pasta.