• 24 oz. jar of Rao’s Homemade® Italian Sausage & Mushroom Sauce
  • 1 pound of Rao’s Homemade® Penne Rigate
  • 2 cups packed baby spinach
  • 4-ounce burrata ball
  • 2 tablespoons chiffonade fresh basil
  • 2 tablespoons grated parmesan cheese


  • Pour the Rao’s Homemade® Italian Sausage & Mushroom Sauce into a large size pot and cook over low heat. Keep warm.
  • Add the Rao’s Homemade® Penne Rigate to a large pot of boiling water and cook for 12-14 minutes or until al dente.
  • Drain the pasta and add to the pot with the sauce and stir in the baby spinach.
  • Transfer the pasta to a serving bowl and top off with burrata, basil and parmesan cheese.

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