8 ounces uncooked rigatoni or large tube pasta
2 Italian turkey sausage links (4 ounces each), casings removed
2 medium Beurre d’Anjou our Sunrise pears, thinly sliced
2 cups fresh baby spinach
1/2 cup half-and-half cream
1/2 cup crumbled blue cheese, divided
Toasted sliced almonds, optional
Cook rigatoni according to package directions.
Meanwhile, in a Dutch oven, cook sausage over medium heat until no longer pink, breaking into large crumbles, 6-8 minutes. Add pears; cook and stir until lightly browned, 3-5 minutes.
Drain rigatoni; add to sausage mixture. Add spinach, cream and 1/4 cup cheese; cook until spinach is wilted, 3-4 minutes, stirring occasionally. Top with remaining cheese. If desired, sprinkle with almonds.
Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
| Adapted from Debby Harden/Taste of Home