Updated: Feb 11
SPINACH + SAUSAGE RIGATONI THAW SAUCE: once thawed, bring to simmer in a pot. keep stirring every few minutes. once a slow boil starts, turn heat to low and make a roux to thicken your sauce. ROUX: in a separate pan, melt 2 tablespoons of butter. once melted and bubbling, quickly add 2 tablespoons of flour and stir (best to stir with a whisk) for 1 minute constantly. The Roux will thicken your soup. add to your mixture and stir until it thickens. 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.