Tuesday, June 11, 2013

Spaghetti w/Sausage & Spinach

I never get tired of a good pasta recipe. They're easy, inexpensive and great for summer cooking when you want something hot, but not at the cost of heating up the house.

This recipe is one of our favorites as it's big on flavor and small on ingredients. Plus, for my husband who is a big sucker for pasta, sausage and anything spicy, it's basically a trifecta of awesomeness that often leads to a text the following day along the lines of "I love my leftovers."

I've made a few minor modifications to the recipe to suit our tastes. For example, we use Parmesan instead of Asiago since it's always on-hand in our house, and I've swapped out andouille sausage for the hot Italian based on what's in the freezer and it's just as good.

Spaghetti w/Sausage & Spinach
Adapted from Better Homes & Gardens

1 lb. uncooked mild or hot Italian sausage or andouille sausage links, cut into 1-inch pieces
2 medium yellow or green sweet peppers, cut in bite-sized strips
1 small sweet onion, cut in wedges
1 lb. dried spaghetti
1 tsp.  crushed red pepper
1/4 tsp.  salt
1/2 c. chicken broth
6 c. fresh baby spinach
2 - 3 oz.  Asiago or Parmesan cheese
Crushed red pepper, optional

In 12-inch skillet cook sausages, turning occasionally, for 15 minutes or until no longer pink.

Add sweet peppers and onion to sausage in skillet. Cook for 5 minutes, stirring occasionally, until vegetables are tender.

Meanwhile, cook spaghetti, with 1 tablespoon salt and 1 teaspoon crushed red pepper added to water, according to package directions. Reserve 1 cup pasta cooking water. Drain pasta; return to pan.

Toss sausage mixture and salt with spaghetti in pan. Stir in chicken broth and enough reserved pasta water to thin. Add spinach; toss just until combined and spinach is slightly wilted. Sprinkle servings with Asiago cheese and additional crushed red pepper. Makes 8 servings.

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