Rigatoni Berese Recipe | PBS Food


Yield: 4 servings



  • 2 tablespoons olive oil
  • 1 lb. mild or hot Italian sausage
  • 1 tablespoon fresh garlic minced
  • 6 cups fresh spinach chopped or torn
  • 1 tablespoons fresh basil chopped
  • 1 14 ½ ounce can stewed tomatoes coarsely chopped
  • 16 ounces rigatoni pasta
  • Fresh parmesan cheese shaved


  1. Heat one tablespoon olive oil in a large sauté pan over medium heat. Removing casing from the sausage and cook, stirring until crumbled and lightly browned. Drain and set aside in a bowl.
  2. Add remaining one tablespoon olive oil to the pan. Add garlic, salt and pepper to taste and cook until garlic starts to brown. Stir in the spinach and basil and cook until the spinach wilts slightly. Add tomatoes and continue cooking until the spinach is cooked. Stir in the browned sausage.
  3. Cook rigatoni according to package directions. Drain the pasta well and add to the sauce, mixing well. Garnish with shaved parmesan cheese.
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