Sausage-Spinach Pasta Supper
Total TimePrep/Total Time: 30 min.
Amazing. My mom used to make this with bowtie noodles. I also do not add the cream/flour mixture as it is ten times better and a better consistency.
I give this 5 stars, but only after I made a few changes. I add sliced mushrooms while browning the sausage and an extra clove of garlic, and 1/2 tsp. kosher salt, and then I double the flour (I use Wondra) to 2 tablespoons and the cream to 6 tablespoons. I only use a 5 ounce bags of spinach. It is then the perfect consistency and we love it. One of our favorite recipes. Thank you.
This is a delicious one-pot meal. I used Premio Italian chicken sausage with kale and the family loved it.
My husband thinks this is a 5-star recipe. I rate it a 3, hence the four stars. It's OK, perfectly edible but nothing special.I decided to follow another cook's suggestion and cook the pasta first, adding it at the end with the spinach. (Since we both love spinach, I thought its amount was just right.). But I hadn't counted on how much liquid pasta absorbs as it boils. I used the full amount of broth, and since the pasta had already cooked, the sauce was much too watery. I will be making this again by popular demand, but next time I'll use half the amount of broth and see what happens.
My husband and I really weren't fans of this. Honestly I feel like you'd get a similar taste if you put cooked angel hair pasta, sausage, and creamed spinach together. The dish was thick, and I wasn't overly happy with the flavor. I honestly don't know how everyone else did the spinach. 10 oz of spinach was so much, I only wound up using half of it (and in the end it did look like the picture above). It just doesn't have a very fresh taste at all. I highly doubt we'd be making this again. 3 stars because I can see how others might like it, it just wasn't for us.
I'm a fan of one-pan meals and skillet suppers. This one is super quick and easy. Just serve with fruit and milk for a great balanced meal. I use turkey Italian sausage with the casings removed, and just break it up as it browns; and fat free half & half in lieu of heavy cream, just because I keep the FFHH on hand. It makes its own sauce and seasons itself except for a tiny bit of pepper. Definitely a great addition to anyone's menu rotation.
I made this with sausage I had in the frig. The only instructions I would change is to make the sauce before I put in the pasta and spinach. Also, I would completely cook the pasta and just add to heat thru. I used coffee cream instead of heavy cream. Next time I would use heavy cream because the sauce would be thicker. Added Parmesan for topping. This is a keeper but next time I will make the changes.
this is so easy and so delicious....am making again this weekend and printing out this recipe for the girls in the office...
This was a delicious and easy recipe.. thank you. Certainly a keeper.
I have always rinsed my pasta after cooking because of the starch content,maybe I am wrong and it is OK to cook in the broth and eat?