INGREDIENTS

  • 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

INSTRUCTIONS

  1. Cook rigatoni according to package directions.

  2. 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.

  3. 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