Baia's ringlets are the perfect shape to catch up the little bits of crispy sausage in this classic marinara pasta. Topped with parmigiano, the red sauce thickens into cheesy, tomato-y bliss. Makes 3 servings.
16 oz Baia spinners (or your favorite short pasta)
1 jar marinara sauce
12 oz sweet Italian sausage, bulk or removed from casing
2-3 cloves garlic, roughly chopped
You probably have:
Salt & pepper
Step 1: Fill a large pot with water and set it to boil. In a large saucepan, heat a glug of olive oil with a bit of salt and pepper. Sauté sausage and garlic for about 5 minutes or until sausage is cooked through, breaking the sausage into smaller chunks with the back of a spoon or spatula.
Step 2: When the water comes to a boil, add pasta and cook according to package directions. While pasta cooks, pour marinara sauce in with the sausage and let it heat through.
Step 3: Once the pasta is al dente, strain it and add it to the saucepan. Toss together and serve generously topped with parmigiano.
Contains: milk, wheat.
Sausage may arrive frozen. Thaw overnight in the refrigerator, or for same-day use, place the sealed package in a bowl of cool water and change out the water every 15 or 20 minutes until the sausage is thawed, usually in about an hour.