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Wednesday, January 18, 2017

Pasta and Spinach Skillet

We all have those recipes that we love making over and over again. This tasty recipe with Sausage and spinach may quickly become another. Sausage is a favorite for many. It does not matter if the sausage is turkey to save a few cals or pork like this farm girl loves. Just remember to leave a little fat in the pan before adding the pasta. What a wonderful stuffing for ravioli this ingredients make when put together. If you use frozen spinach rather than fresh be sure to add salt to the water when boiling and then also drain well before adding to the pan. Fresh spinach will cook a bit faster as well. That is because you do not have boil it first. Simply throw the fresh spinach in and saute.


Serves 4
12 ounce good quality Italian Pasta
12 ounce bag of frozen spinach
1/2 pound pork or turkey sausage
3 tablespoons of olive oil plus extra if your pan is to dry.
2 tablespoons of red/white onion diced
2 cloves of garlic diced
2 teaspoons of salt
2 teaspoons of pepper
pinch of red pepper
1/2 cup of white wine
One large saute pan (flat)
1-2 tablespoons of Mascarpone cheese
Plenty of Parmigiano Reggiano cheese to serve.  I  like about 1/2 cup sprinkled over your pasta, just before you take it to the table.

 One large 8quart pasta pot filled with salted water, brought to a rolling boil

1.  Place your water on to boil for your pasta
2.  In the meantime, salt your water, add your spinach and boil according to package directions.  Drain well and set aside.  If you are using Fresh spinach, you will skip this step as the spinach can go straight to the saute pan.  Cook until wilted and remove.

 3.  Heat your oil in the saute pan and add your sausage.  Carefully brown your sausage.  It should just take a few minutes on medium.  Add one teaspoon of salt, your wine and let cook for a few minutes.   Cook until your wine has completely evaporated from the pan and the sausage looks somewhat dry.  There still should be some fat left in the pan.  If it look to dry, add some olive oil.        Remove your sausage from the pan and add your onion and garlic.  Carefully add another tablespoon of olive oil and saute until fragrant.

4.  Carefully add your spinach back to the pan and saute for just a few minutes and mix in your sausage.   Turn the heat off and let it rest.  Add your black and pinch of red pepper.  Cook your pasta.
When your pasta is almost done, add your Mascarpone.   Do not turn on the heat.   Add some starchy cooking water to your spinach (about a 1/3 of a cup), and you will notice the cheese will begin to melt some.   Do not worry.  The heat from the pasta will do the rest of the work for you.  You can use a bowl if you like, but I like to serve things straight from the pan.   Who wants to wash another dish?

 5.  Drain your pasta, mix and serve.   Don't forget to add plenty of Parmigiano Reggiano Cheese.

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