Thursday, May 19, 2011

Pasta with sausage and spinach

I made this a few weeks ago and everyone in the family loved the dish.  It's moved into regular rotation at our house.

It serves about 8 with enough for leftovers (this makes great leftovers!)  You can easily half this recipe if you don't really want to feed an army.  A note on the liquid, it seems like you're adding a lot but trust me, the pasta soaks in up in no time.  The first time I made this, I used about half the liquid and the dish came out very dry.  You want it moist.

Pasta with sausage and spinach


1 pound pasta
1 tablespoon olive oil
1 pound hot pork sausage
1 onion, chopped
4 cloves garlic, minced
1-2 cups of other chopped vegetables, like squash or carrots (optional)
1 (14.5 ounce) can chicken broth
1/2 cup cream or half and half
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14.5 ounce) can diced tomatoes with juice
1 (10 ounce) chopped spinach or chard
1/2 cup grated Parmesan cheese


Cook pasta according to package directions, taking out 2-3 minutes before it's done. (You'll be cooking it more later on.)

In a large skillet, heat oil and sausage; cook through until no longer pink. Add onion, garlic and vegetables to skillet. Add broth, cream, basil, oregano and tomatoes with liquid.
Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach and pasta; cover skillet and simmer on reduced heat until spinach is tender.

Sprinkle with cheese and enjoy!

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