Butter Masala Rigatoni
12 oz rigatoni pasta
1 teaspoon salt
1 tablespoon olive oil, more if needed
1 orange bell pepper, sliced
2 cups fresh spinach, packed
1 cup cherry tomatoes, sliced
1 jar Maya Kaimal Butter Masala
1 tablespoon butter, for topping
Freshly ground black pepper
*To make crisp sage leaves: Heat 4 tablespoons of olive oil in a small saute pan over medium high heat. Add about 12 sage leaves (if washed, make sure they are completely dry before cooking) and saute, stirring quickly making sure each leaves gets submerged in the hot oil. Remove each leaf as it crisps and the color turns just to dark green
Cook the pasta in salted water according to package instructions. Drain thoroughly and place in a large mixing bowl.
In a pan over medium heat, add 1 tablespoon of oil and saute sliced orange bell pepper. Remove from the pan and add to the bowl of pasta.
Add spinach to the pan and saute until cooked. Add spinach to the bowl of pasta.
Add additional oil to the pan if needed and saute the sliced cherry tomatoes until just softened. Add to the pasta bowl.
Heat the Butter Masala in a small sauce pan over medium-low. When piping hot, pour over the bowl of pasta and vegetables.
Add the butter and a few grinds of black pepper. Serve as is or mix together until evenly combined before serving.