Capellini with Sausage and Spinach

Makes: 4 to 6 servings

Prep: 15 mins
Cook: 10 mins

Ingredients

2 teaspoons olive oil
1 pound sweet Italian sausage, cut into 1/2-inch-thick slices
1 large onion, chopped
2 large cloves garlic, chopped
2 14 ounce cans chicken broth
1/4 cup water
8 ounces capellini or vermicelli pasta, broken in half
2 10 ounce bags fresh spinach, coarsely chopped
1/4 teaspoon freshly ground pepper
1/3 cup heavy or whipping cream

Directions

1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.

2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.