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Playing How to Make Easy Sausage, Mushroom and Tomato Rigatoni

Five-year-old chef Steph Zoufaly of Long Island, NY, whips up one of her "faaaavorite" quick and easy pasta dishes: rigatoni with "Popeye" spinach, sausage, mushrooms and tomatoes. She says it's "yummy in her tummy!" 

For more easy pasta recipes ideal for fall and winter, check out One-Pot Chickpea Pasta and Pepperoni Pasta

Ingredients

  • 1/3 pound rigatoni 
  • Salt and pepper
  • ½ cup extra-virgin olive oil 
  • 6 garlic cloves, smashed
  • 3 links Italian sausage (2 sweet, 1 hot), cooked and sliced
  • 6 to 8 Silver Dollar mushrooms, sliced
  • Pinch of granulated garlic , or to taste
  • 8 ounces fresh spinach (about 2 large handfuls), lightly chopped
  • 2 tablespoons butter  
  • 1 1/2 cups chicken broth
  • 6 to 8 cherry tomatoes, quartered
  • 2 ounces grated Parmesan cheese (about ¼ cup), plus more for serving
  • Fresh basil leaves, torn (optional) 

Yield

Serves: 2

Preparation

Bring a pot of water to a boil. Season with salt and cook the rigatoni according to the package instructions, then drain. 

Meanwhile, heat the olive oil in a large skillet over medium heat, then add the garlic and saute, stirring occasionally, until golden brown. Add the sausage and mushrooms and saute, stirring occasionally, a couple minutes more. Add the granulated garlic, season to taste with salt and pepper and continue to cook until the mushrooms start to brown. 

Add the spinach and cook, tossing, until wilted. Add the butter and stir until it's melted. Add the chicken broth, bring to a boil and reduce until most of the liquid is gone. Add the cooked pasta, cherry tomatoes and grated cheese and cook until all the broth is absorbed. Stir in some fresh basil (if using). 

Plate the pasta, add more grated cheese on top, if you like, then eat.