Midweek pick-me-up pasta dish, quick and easy with huge flavor
1 package Tinkyada Brown Rice Penne
1.5 pound mild or hot Italian sausage, sliced
1 tablespoon olive oil
1 medium size onion, chopped
3 cloves garlic, diced
1 cups ricotta cheese
½ cup white wine (or Chicken stock)
1 can crushed tomato
2 cup baby spinach
½ teaspoon salt
1 teaspoon ground pepper
2 teaspoon red pepper flakes
Bring a large pot of water to a boil and cook Brown rice pasta Penne according to package directions and then set aside.
When the pasta is cooking, add olive oil to a large skillet and cook the garlic and onion over medium heat or until fragrant. Add Italian sausage slices and cook until golden brown.
Add ricotta cheese, white wine (or chicken stock), crushed tomato, salt and pepper to the pan; cook until sauce is thickened.
Add the pasta to the pan cook until pasta is heated through. Mix in the baby spinach until just soft.
Sprinkle with red pepper flakes and serve.