Friday, January 30, 2009

Italian sausage, Spinach, and Pasta (Crystal)

2lbs spicy Italian sausage cut in half lengthwise and sliced into 1-inch pieces
1 large onion, chopped
1 cup of mushrooms, chopped
3 cloves of garlic, chopped
5-6 cups low-sodium chicken broth
1lb thin spaghetti broken into thirds
2 bags (10 oz each) spinach, stems removed
1 cup half and half
1/2 cup parmesan cheese

Heat a large pot or dutch oven over medium heat and add the sausage. Once the sausage has begun to release oil, after about 2 minutes, add the onion,mushrooms and garlic and cook, stirring until the sausage is cooked through, about 5 more minutes. Spoon or drain off fat, then add 5 cups of chicken broth and bring to a boil (use more if needed). Add the spaghetti and cook until al dente, stirring occasionally, about 8 minutes. Add the spinach and cover to wilt, about 3 minutes (do this in batches if the pot is small). Stir in the half and half and parmesan cheese, then continue to stir until the sauce thickens, about 5 minutes. Serve immediately.

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