Prep: 35 min. Serves:4
Total: 35 minutes

I used spinach, but you can use Kale or Swiss Chard,  all taste just has good!

12 oz. rigatoni
2 Tbsps. oilive oil
12 oz. sweet Italian sausage, casings removed, crumbled
4 Tbsps. butter
6 cloves garlic, chopped
1 bag of spinach
1 Tbsp. flour
1 3/4 cups milk
1/2 cup grated parmesan cheese
salt and pepper

1. Bring a large pot of salted water to a boil. Add pasta and cook as directed.
2. Heat the olive oil in a wide skillet over medium high heat. Add the sausages and cook until browned, about 5 minutes. Transfer to a plate using a slotted spoon; set aside.
3. Wipe the skillet clean; add the butter and melt over medium heat. Add the garlic and cook, stirring, until slightly softened, 1 to 2 minutes. Add the spinach and cook, stirring occasionally, until wilted, 3 to 4 minutes. Sprinkle in the flour and cook, stirring until combined, 1 to 2 minutes.

4. Add the milk to the spinach mixture and bring to a boil; cook 1 minutes. Sit in the sausage, parmesan, and a pinch of pepper. Reduce the heat to medium low and simmer, stirring occasionally, until slightly thickened, about 6 minutes.

5. Add pasta to the pot and toss. When plating add more cheese because you can. Enjoy!!