Pasta with Spinach and Italian Sausage

Spinach Sausage Pasta

So why the laziness you may be wondering.  It’s because I decided to use a jar of red sauce and fully cooked Italian sausage.  No other reason but to keep the kitchen time to a minimum really.  This meal turned out to be pretty awesome.  By accident too.  I originally intended to make a spinach pasta without meat or red sauce, but for whatever reason my mind took over and I didn’t realize what I was doing until after everything was prepped.  The sausage and red sauce were for another meal, pasta free, but I suppose this turned out better than it would have otherwise.

Spinach, this was an awesome bunch, super sweet and flavorful

  • bunch of fresh spinach
  • Italian sausage, I used Applegate brand
  • onion, sliced into thick half moons
  • garlic, minced
  • 14 oz red sauce, I used Rising Moon Organics Garlic and Merlot
  • slivered almonds, 1/2 c
  • basil, chopped
  • olive oil
  • s&p
  • spelt noodles, I used Amish style
  • pecorino romano

Sausage, Onion, Garlic, Noodles, and Sauce

1. Prep.  Chop onion and garlic.  Slice sausage into thin rounds on the diagonal.  Using an immersion blender blend the almonds and red sauce until a ‘creamy’ consistency is formed.  Put up a pot of water to cook the pasta.

Onion

2. In a large skillet heat up some olive oil over medium-high heat.  Add the onion and cook for 5 minutes.

Garlic & Sausage added

3. Add garlic and sausage to skillet and continue to cook until onions and sausage start to brown/blacken a bit.

Starting to brown

4. Remove sausage and onions to a pot.  Add just enough water to the skillet to deglaze all the garlic pieces and such.  Add the deglazed ‘sauce’ to the sausage and onion pot.

Sausage and Onions transferred to pot and topped with Deglazed garlic and onion bits

5. Cook pasta.

Basil and Red Sauce added to sausage and onions

6. Add the red sauce and basil to the sausage and onions and heat over low stirring often to prevent sticking.    If needed add a bit of water.

Spinach roughly chopped

7. Add a bit more olive oil to the deglazed skillet and once warm add the spinach.  I was going to leave it whole but decided last minute to roughly chop it.  Cook until just wilted, this only takes about 5 minutes.

Pasta added to wilted spinach

8.  Add cooked and drained pasta to spinach, toss well, and season with s&p.

9. Serve spinach pasta in a bowl topped with pecorino romano and then the sausage red sauce.  Garnish with some fresh basil and more cheese.

And dinner is served (topped with a bit more cheese of course)

 

 

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