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Italian Sausage and Spinach Pasta

Chicken PicattaNow all that’s left is to let it thicken up and stir in the cooked pasta.

This is based on a dish my wife cooked up a couple of years ago using a recipe she found online. Since then I’ve cooked it a bunch of times without following a recipe, and it’s evolved a bit. Along the way, I’ve added shallots, pesto and parsley. And every now and then, I kick it up a notch by throwing in some chopped asparagus and shredded cheese. Have fun with it, and let me know how it comes out.

Italian Sausage & Spinach Pasta



1 pound sweet Italian sausage
1 large shallot, diced (can substitute half a small onion, diced)
4 gloves garlic, chopped
2 cans Italian stewed tomatoes, drained
7 oz chicken stock (half a box)
2 tsp salt
2 tsp basil pesto
Fresh spinach (5 oz. box/bag)
6 tbsp heavy cream
Parsley (optional)
Grated Parmesan cheese (optional)
Penne pasta




Remove sausage from casing and brown it in a heavy skillet over medium heat. Drain excess oil and discard. Add diced shallot (or onion) and cook for about 3 minutes, until translucent. Stir in chopped garlic, stewed tomatoes, pesto and chicken broth. Bring to a light boil and then add spinach. (Sometimes I throw in some asparagus at this time if I have some in the fridge.) Simmer for about 20 minutes then add heavy cream and stir. Stir in a handful of chopped parsley and/or some grated cheese and serve over cooked penne pasta. Yum!

Serves 4-6




Bon appétit!

Scott Long





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