Ever since I was in college, pasta has been one of my go-to meals. I love it because I always have some in the pantry and there're tons of different ways to prepare it. When I was new to cooking, I would saute garlic in butter and toss it with tons of cheese and hot pasta. Later in life, I added in anchovies and fresh herbs. When I'm in the mood to treat myself, I'll saute Italian sausage with spinach and make a slightly creamy sauce like the recipe seen here. It's filling and decadent without being too rich and heavy. Interested in the learning the recipe? You'll find it here.

Gemelli With Spicy Sausage and Spinach

Gemelli With Spicy Sausage and Spinach

Gemelli With Spicy Sausage and Spinach Recipe 2010-06-14 22:19:02

Ingredients

1 lb gemelli pasta
1 Tbsp olive oil
1 small onion, chopped
1 lb spicy Italian sausages, casings removed
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags (5 to 6 oz each) baby spinach
Grated Parmesan

Directions

  1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; cook as package directs.
  2. Meanwhile, heat oil in a 10- to 12-in. nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned, about 4 minutes.
  3. Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.
  4. Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated Parmesan.

Serves 6.