You won’t miss the marinara sauce once you taste this pasta dish flavored with chicken broth and Italian sausage. “It’s incredibly easy, and the ingredients create their own sauce,” notes Daphine Smith of Baytown, Texas. “My husband likes it so much that I make it once a week.”
- 2 Italian sausage links, cut into 1/2-inch slices
- 1 small onion, chopped
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 1 can (14-1/2 ounces) chicken broth
- 4 ounces uncooked angel hair pasta, broken in half
- 1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
- 1 tablespoon all-purpose flour
- 1/8 teaspoon pepper
- 3 tablespoons heavy whipping cream
- In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain.
- Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.
Originally published as Sausage-Spinach Pasta Supper in Cooking for 2 Fall 2005, p23
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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