Scott Conant's Rigatoni with Sausage, Spinach and Goat Cheese | Food Network скачать в хорошем качестве

Scott Conant's Rigatoni with Sausage, Spinach and Goat Cheese | Food Network

With sweet and spicy sausage, tangy goat cheese and fresh spinach, Scott's pasta dish is the perfect easy weeknight meal! Get the recipe ▶ https://foodtv.com/3h5XAku Subscribe to Food Network ▶ http://foodtv.com/YouTube Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Rigatoni with Sausage, Spinach, and Goat Cheese RECIPE COURTESY OF SCOTT CONANT Level: Easy Total: 40 min Active: 30 min Yield: 4 servings Ingredients Ingredients Salt to taste 2 tablespoons extra-virgin olive oil 1 medium onion, chopped 3/4 pound sweet Italian sausage or a combination of sweet and spicy, casings removed 3/4 pound rigatoni 1 tablespoon chopped fresh parsley leaves 4 ounces spinach, well washed and dried and coarsely chopped (about 2 cups) 1/2 pint cherry, grape or sungold tomatoes 4 ounces fresh goat cheese 2 tablespoons freshly grated Parmigiano-Reggiano Directions Bring a large pot of salted water to a boil. Heat the oil in a large saute pan over medium-low heat. Add the onions and a pinch of salt and cook until translucent, about 4 minutes. Add the sausage and use a fork to crumble the sausage into the pan. Increase the heat to medium-high, and fully cook the sausage, adding some of the pasta water to deglaze the pan. Cook the rigatoni until just shy of al dente. Before draining, reserve about 1 cup of the cooking water. Add the pasta to the pan with the sausage, reserving the cooking liquid, and add the parsley. Add the spinach and tomatoes and cook, tossing, until the spinach has wilted. Add some of the reserved cooking liquid, if needed. Remove from the heat. Crumble the goat cheese with a fork and add it along with the Parmigiano-Reggiano. Add a bit more of the cooking liquid if needed and serve. Cook’s Note Which wine? A Montepulciano d'Abruzzo (DOC) transforms the widely cultivated Montepulciano into an enticing wine with warm, red fruit aromas, including ripe red cherries and currants. A good quality bottle would be perfect with this hearty dish. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK:   / foodnetwork   ▶ INSTAGRAM:   / foodnetwork   ▶ TWITTER:   / foodnetwork   #ScottConant #Rigatoni #Sausage #Spinach #GoatCheese Scott Conant's Rigatoni with Sausage, Spinach and Goat Cheese | Food Network    • Scott Conant's Rigatoni with Sausage, Spin...