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Italian Sausage and Spinach Pasta Print Email


1 pound spicy Italian sausage, split in half and sliced into 1-inch pieces
1/2 onion, chopped
3 cups chicken broth
1/2 pound spaghetti
10 ounces spinach, washed and roughly chopped
1/2 cup half-and-half
Handful grated Parmesan cheese
Salt and pepper

Set a large pot over medium heat. Add the sausage and cook until they begin to release some of their fat. Toss in the chopped onion and cook for about 5 minutes, stirring occasionally. Spoon off any accumulated fat.

Pour in the chicken broth. Bring it to a boil. Add the spaghetti. It probably won't all fit in the liquid, but just keep stirring every 10 seconds or so, until it is tender enough sink into liquid. Keep stirring every 30 seconds to allow the noodles to cook evenly. Cook until the pasta is al dente, about 8 minutes.

Toss in the spinach, stir, and then cover the pot and cook for 3 minutes. Stir, and then add the half-and-half. Let the sauce thicken, stirring occasionally, for about 5 minutes.

Season with salt and pepper to taste. Sprinkle with Parmesan and serve. - serves 2-3 - Nick Kindelsperger
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