Pasta with Sausage and Spinach
Source: Adapted from Woodie
1 T olive oil
1 pound sausage, cut into 1/2 inch thick slices
1 large onion, chopped
2 large garlic cloves, chopped
3 1/2 cups chicken broth
8 oz. capellini or vermicelli pasta, broken in half (we like ditalini too)
20 oz. bag fresh spinach, coarsely chopped
1/4 teaspoon freshly ground pepper
1/3 cup heavy cream
Cindy's notes - I add crushed red pepper flakes and fresh grated parmesan to taste
Heat oil in a Dutch oven or stockpot over medium heat, add sausage and cook 3-4 minutes, turning as it browns.
Add onions and garlic and cook 2-3 minutes, until lightly browned. Add broth to pot, cover and bring to a boil.
Add pasta and cook according to time on package, stirring frequently.
Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2-3 minutes, until pasta is al dente and spinach is wilted.
Stir in cream (crushed pepper and parmesan). Salt to taste if using homemade broth.
4-6 servings