Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.
- 1 lb gemelli pasta
1 Tbsp olive oil
1 small onion, chopped
1 lb spicy Italian sausages, casings removed
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags (5 to 6 oz each) baby spinach
- Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; cook as package directs.
- Meanwhile, heat oil in a 10- to 12-in. nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned, about 4 minutes.
- Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.
- Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated Parmesan.
- Pasta, Main Dishes