2 tablespoons Olive Us Ultra Premium Extra Virgin Olive Oil (EVOO)
1 tablespoon Olive Us Milanese Gremolata Olive Oil
1 cup chopped yellow onions
1 1/2 lbs sweet Italian sausage
1/2 cup of spinach
Kosher salt and ground pepper
1/2 teaspoon Red pepper flakes (optional)
1 cup white wine
1 cup heavy cream
2/3 cup half and half
2 tablespoons tomato paste
1 lb. rigatoni pasta
1/2 cup chopped fresh parsley
1 cup grated Parmesan cheese
Heat the EVOO in a skillet over medium heat, add onions and sauté until tender. Add sausage and cook for 6-7 minutes until browned. Add Milanese Gremolata Olive Oil, spinach and red pepper flakes. Add a pinch of salt, pepper and pour in the white wine. Bring to boil and lower the heat, add heavy cream, half and half and tomato paste. Cover and let simmer over low-medium heat for 15 minutes, until sauce is thickened.
In a large pot, boil water and add 2 tablespoons of salt. Cook rigatoni until it is al dente. Drain pasta and add to the sauce, stir to coat evenly. Let the pasta sit in the skillet so it absorbs some of the sauce.
Before serving add Parmesan cheese and stir in parsley. Serve hot.