Spicy Italian Sausage and Pasta
Backtracking ... an earlier creation but late post
I was saving my spicy Italian sausages for my next timpano but because of recent stormy weather condition at Lakersland (which obviously affected me) a simpler dish is more do-able. Still filling and took less than 30 minutes to make- so Rachael-like. I thought then that I'd feel better soon and will be more inspired.
1 lb penne pasta
1 bag of baby spinach
1 pkg of spicy Italian sausage, halved lengthwise then sliced
1 medium shallot, chopped
3-4 cloves of garlic, crushed and chopped
4 oz cream cheese
1 cup grated Gruyere or fresh Parmesan cheese
1 cup low-sodium chicken broth
15 pieces cherry tomatoes, halved
1 tbsp parsley flakes
Boil pasta in salted water for 10 minutes, no more.
Pour the pasta with the water in a colander with the spinach, thus cooking it in the process but shake it right away so that the spinach will end on top of the pasta so you won't overcook it)
Meanwhile, using a non-stick pan, allow the sausages to render its fat and cook in it over medium high heat.
When the meat is lightly browned, add the shallot and garlic and cook till fragrant
Add the cherry tomatoes and parsley and toss together and cook for a minute
Add the chicken broth and simmer for two minutes
Add the cream cheese and stir till it is melted and incorporated into the mix
Add the pasta with spinach and gently toss together
Add the grated Gruyere or Parmesan cheese