Ingredients:

  • 1 lb (450g) ground beef Italian sausage
  • 1 lb (450g) rigatoni or penne pasta
  • 2 tbsp (30ml) olive oil
  • 1 medium (150g) yellow onion, finely diced
  • 4 cloves (20g) garlic, minced
  • 1 tsp (2g) dried oregano
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) Parmesan cheese, freshly grated
  • 1/2 cup (120ml) reserved pasta water
  • 2 cups (60g) fresh baby spinach
  • 1/4 cup (40g) sundried tomatoes, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil and cook 1 lb (450g) rigatoni or penne pasta according to package instructions until al dente; reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. While the pasta is cooking, heat 2 tbsp (30ml) olive oil in a large skillet over medium-high heat.
  3. Add 1 lb (450g) ground beef Italian sausage, breaking it into small chunks with a spoon, and cook without stirring too often until the meat is browned and mahogany-colored, reaching an internal temperature of 160°F (71°C).
  4. Lower the heat to medium, stir in 1 medium (150g) finely diced yellow onion, and cook for 3–5 minutes until translucent.
  5. Add 4 cloves (20g) minced garlic and 1 tsp (2g) dried oregano, stirring for 60 seconds until fragrant, then stir in 1/4 cup (40g) chopped sundried tomatoes.
  6. Pour in 1 cup (240ml) heavy cream and bring to a gentle simmer for 2–3 minutes until the sauce slightly thickens.
  7. Whisk in 1/2 cup (50g) freshly grated Parmesan cheese until completely melted and velvety.
  8. Add the cooked pasta directly to the skillet, pour in the reserved 1/2 cup (120ml) pasta water, and toss vigorously to coat the noodles.
  9. Fold in 2 cups (60g) fresh baby spinach, stirring for 1 minute until the leaves are just wilted, and season with black pepper and salt to taste.