1 Tbsp extra-virgin olive oil
1/2 red onion, finely chopped
4 large garlic cloves, minced
3 links hot Italian turkey sausage, casings removed
1/2 pound ground chicken
1 tsp salt
1 tsp white pepper
1 tsp nutmeg
1 cup finely grated Romano cheese
1 jar Newsman's Own® Fra Diavolo Sauce
1 cup fresh baby spinach leaves
1 pound whole wheat rigatoni
2 oz freshly grated Parmesan cheese
In a large, deep-sided saucepan, heat olive oil over medium-high heat. Add red onion and garlic; cook until translucent. Add sausage to saucepan and brown thoroughly, breaking it up as it cooks.
To form meatballs, place chicken, salt, pepper, nutmeg and Romano into a medium bowl, and mix well. Form into 1-inch balls, and set aside. Drain excess fat from saucepan and return contents to pan.
Add pasta sauce to the pan; bring to a boil, then turn heat down to simmer. Gently place meatballs into sauce, cover pan, and simmer for 30 minutes, stirring occasionally. Add spinach leaves and cook 5 more minutes.
Bring 8 quarts salted water to a boil and cook Rigatoni according to package directions. Drain thoroughly and place into a large serving bowl; top with meatballs and sauce, sprinkle with Parmesan cheese, and serve.
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