Spaghettini with Sweet Italian Sausage and Spinach
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Spaghettini with Sweet Italian Sausage and Spinach Ingredients | |
| 1 tablespoon | olive oil |
| 340 gms sweet Italian pork sausages cut into 1/2-inch-thick slices | |
| 2 large | garlic cloves, peeled, chopped |
| 1 medium | onion, peeled, chopped |
| 2 cans (14 ounces each) | fat-free, reduced-sodium chicken broth |
| 1/2 cup | water |
| 8 to 12 ounces | spaghettini or angel hair pasta, (whole wheat or regular) |
| 1 bag (10 ounces) | fresh spinach, tough stems removed, coarsely chopped |
| 1/2 cup | fat-free half-and-half |
| light cream, alternative | |
| heavy whipping cream, alternative | |
| Crushed red pepper flakes to taste | |
| Salt | |
| pepper to taste | |
| 2 tablespoons | chopped parsley |
Method
In a large stockpot, heat the olive oil over medium-high heat. Add the sausage slices and cook 5 minutes, stirring, until they brown.
Add the garlic and cook 1 minute. Add the onion and cook 3 minutes or until it is lightly browned.
Add the chicken broth and water; cover and bring to a boil.
Add the pasta and cook about 5-6 minutes, stirring frequently.
Stir the spinach into the pasta, cover and cook 3-5 minutes or until the pasta is al dente and the spinach is wilted. Stir in the cream and cook 2-3 minutes or until the sauce is slightly thickened and it coats the pasta.
Season with crushed red pepper flakes and salt and pepper to taste. Divide into individual bowls and garnish with a sprinkle of fresh chopped parsley.
Recipe uploaded with Shop'NCook for iPhone.
Back to Shop'NCook recipe database