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!