Spaghetti, Sausage and Spinach
Spaghetti, Sausage and Spinach
5 minutes
20 minutes
Meat and Poultry
Ingredients
- 12 oz. spaghetti
- 1 tablespoon Fustini's Tuscan Herb olive oil
- 2 garlic cloves, chopped
- 3/4 lb. cooked Italian sausage links
- 3 cups baby spinach
- 1/2 cup sundried tomatoes
- 3/4 cup chicken broth
- 3/4 cup heavy cream
- Kosher salt and fresh ground pepper to taste
- fresh grated Parmesan for garnish
Directions
- In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
- In a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper. Garnish with Parmesan and serve.
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