sweet Italian sausage, cut into 1/2-inch-thick slices
large cloves garlic, chopped
14 ounce cans
capellini or vermicelli pasta, broken in half
10 ounce bags
fresh spinach, coarsely chopped
freshly ground pepper
heavy or whipping cream
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.
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.
- Servings Per Recipe 4
- Fat, total(g)39,
- sat. fat(g)15,
- Percent Daily Values are based on a 2,000 calorie diet