Pipe Rigate with Sausage Ragu

• 3 cups Pipe Rigate (or Your Favorite Short Pasta)
• 2 whole Italian Sausage Links, Casings Removed And Torn Into Small Pieces
• 2 Tablespoons Extra Virgin Olive Oil
• 1/2 whole Red Onion, Finely Chopped
• 2 whole Carrots, Peeled And Minced
• 3 cloves Garlic, Minced
• 1 pinch Crushed Red Pepper
• 1 can (10 Oz. Size) Tomato Sauce
• 13 cups Milk
• 3 cups Baby Spinach
• 13 cups Freshly Grated Parmesan
• 2 pinches Coarse Salt And Freshly Ground Pepper

1. Bring a large pot of salted water to a boil.
2. Cook the pasta until al dente; drain and return to the pot.
3. In the meantime, bring a large skillet to medium high.
4. Add the sausage and brown all over, crumbling with a wooden spoon, about 8 minutes.
5. Remove from the pan and set aside.
6. Back in the pan, add the oil and bring the heat back to a medium-high.
7. Add the onions and carrots; saute until they start to soften, 6 minutes.
8. Add the garlic and crushed red pepper; saute another minute or two.
9. Add a pinch of salt and pepper.
10. Add the sausage back to the skillet.
11. Then add the tomato sauce and stir to combine.
12. Add the milk, reduce the heat and simmer about 5 minutes, until slightly thickened.
13. Off the heat, add the pasta, spinach and Parmesan cheese.
14. Toss toss toss to combine and wilt the spinach, 2 minutes.
15. Toss in another small pinch of salt and pepper.
16. Taste it.
17. Sick, huh?
18. Divide and conquer.

rigate, italian sausage, olive oil, red onion, carrots, garlic, red pepper, tomato sauce, milk, spinach, parmesan, salt

Taken from tastykitchen.com/recipes/main-courses/pipe-rigate-with-sausage-ragu/ (may not work)