• Before starting, bring a large pot of salted water to a boil (use same for 4 servings).
• Wash and dry all produce.
• To the boiling water, add rigatoni. Cook for 12-13 min, stirring occasionally, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cups) pasta water, then strain rigatoni. Return to the pot, off heat.

• Meanwhile, thinly slice mushrooms.
• Peel, then mince or grate garlic. 
• Peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
• Strip some leaves from rosemary, then finely chop 1/2 tsp (1 tsp) rosemary leaves. 
• Roughly chop spinach. 

• Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then onions and mushrooms. Cook for 2-3 min, stirring occasionally, until softened.
• Add beef. Cook for 4-5 min, breaking up beef into smaller pieces, until no pink remains.** Carefully drain and discard excess fat.
• Add garlic and chopped rosemary to pan. Cook for 1 min, stirring often, until fragrant. 
• Season with salt and pepper. 

• Add broth concentrate, reserved pasta water and crushed tomatoes to the pan. Cook 2-3 min, until thickened slightly. 

• Add sauce and spinach to the pot with rigatoni. Stir for 1 min, until spinach wilts and is well combined. Season with salt and pepper.
• Divide pasta between bowls. 
• Sprinkle Parmesan over pasta.

If you've opted to get beef, cook in the same way the recipe instructs you to cook sausage.** Remove and discard excess fat, if desired.