This recipe appears in:This Week In Recipes
This heavy, filling one-pot meal actually began with a big bag of spinach I scored at a farmer's market in Chicago. I wanted a quick meal that would properly show off the green find. Since I always seem to have pasta around, I started there and somehow came across this recipe in the Boston Globe that pairs spinach with spicy Italian sausage, cooks the pasta in a whole lot of chicken stock, and finishes it with half and half! Light spring fare this is not.
I'm not sure why I wanted such a heavy meal, but I must have been eating too many salads because I destroyed this sucker in a matter of minutes and enjoyed every bite. The spicy sausage balanced the creamy sauce, and the spinach made it seem not quite as fatty as it probably was.
About the only thing I would change next time is the chunks of Italian sausage—I wish they were broken apart so I could have gotten that flavor in every bite. As it stood there were big chunks of sausage mixed in that I had to eat separately from the noodles. Other than that, this is perfect for those that want something filling for dinner without too much hassle.
- 1 pound spicy Italian sausage, split in half and sliced into 1-inch pieces
- 1/2 onion, chopped
- 3 cups chicken broth
- 1/2 pound spaghetti
- 10 ounces spinach, washed and roughly chopped
- 1/2 cup half-and-half
- Handful grated Parmesan cheese
- Salt and pepper
Set a large pot over medium heat. Add the sausage and cook until they begin to release some of their fat. Toss in the chopped onion and cook for about 5 minutes, stirring occasionally. Spoon off any accumulated fat.
Toss in the spinach, stir, and then cover the pot and cook for 3 minutes. Stir, and then add the half-and-half. Let the sauce thicken, stirring occasionally, for about 5 minutes.
Season with salt and pepper to taste. Sprinkle with Parmesan and serve.