Recipe submitted by Kari Hoffman, Lake Placid New York


  • EVOO for pan
  • Crushed red pepper flakes
  • Salt and Pepper
  • 5 cloves of whole peeled garlic
  • 2 packages of Italian Sausage – 1 sweet, 1 hot
  • 1 bag of baby spinach, fresh
  • 14.5oz low sodium chicken broth (approx 3/4 of a large container/box)
  • 3 14.5oz cans of diced tomatoes
  • 1 box of Rigatoni
  • Hard cheese – Parmesan, Romano etc


  • Cook pasta and set aside (we do this while making the rest of the dish).
  • Heat the oil in a large, deep skillet and add in the whole garlic cloves. Cooking until softened, usually 4-5 minutes.
  • Add Italian Sausage to the pan, cover and cook on medium. You’ll cook mostly through for about 10-15 minutes, flipping frequently.
  • Remove the sausage and cut into coins. We typically cut our sweet sausage at an angle, so we know which ones the kids will eat.
  • Place sausage back in pan and add in a pinch of red pepper flakes.
  • Add in Salt and Pepper to taste.
  • Pour in chicken broth. Cover and reduce to simmer for 10 minutes.
  • Add in tomatoes and additional Salt and Pepper to taste, then simmer for another 20 minutes.
  • In the last 5 minutes add in fresh spinach.
  • Serve over pasta and garnish with the freshly grated cheese of your choice!
Sausage Rigatoni , Just the Recipe
Sausage Rigatoni by Kari Hoffman