Sunday, March 1, 2009

Sausage and Spinach Penne with Creamy Garlic Sauce

Sometimes I get the urge to create something new, and pasta is always a hit. This time was no different. 

olive oil
2 cloves garlic, minced
1 lb. bulk hot sausage
10 oz. cherry tomatoes
10 ounces fresh spinach
2 lb. penne pasta
1/2 c. heavy cream
1/4 c. butter
3 oz. 3 cheese blend (Parmesan, Asiago, Romano)
Kosher salt
1/2 tsp. crushed red pepper flakes

In a large skillet, brown sausage and drain grease. Set meat aside.

Bring a large pan of water to a boil. Cook pasta according to package directions. 


 Add 2 T olive oil to skillet, and saute garlic. Rough chop spinach and add to skillet. Cook until wilted. Wash and half cherry tomatoes. Add to skillet. Cook about 3 minutes. Add 1 tsp. Kosher salt and 1/2 tsp. crushed red pepper flakes. 

Drain pasta, and toss with sausage, and spinach/tomato mixture. Cover. Place skillet back on stove top over medium heat. Melt 1/4 c. butter, and whisk in 1/2 c heavy cream. Pour over pasta mixture. Toss well. Sprinkle with cheese blend and serve immediately.

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