| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Italian sausages, casings removed |
| 1 |
lb |
Fresh spinach, cleaned and washed, stems removed |
| 1 |
tb |
Olive oil |
| 4 |
|
Cloves of garlic, minced |
| 1 |
md |
Yellow onion, chopped |
| 2 |
md |
Red bell peppers, seeded and chopped |
|
|
Fresh basil |
|
|
Fresh oregano |
|
|
Fresh thyme |
|
|
Salt |
|
|
Pepper |
|
|
2 or 3 glugs red wine |
| 1 |
ds |
Red pepper flakes |
| 1 |
|
Shot tabasco sauce |
|
|
Penne pasta, cooked, drained |
|
|
Parmesan cheese, grated |
INSTRUCTIONS
1. Remove outer casings from sausage, and cut into small pieces about an
inch long.
2. Place olive oil in a non-stick skillet and saute sausage until brown.
Add onions, garlic, peppers, herbs, red wine, salt and pepper, and cook
until the onions and garlic are clear.
(While you are doing this, cook your pasta)
3. Add 1 cup of the pasta water, stir and add the fresh spinach leaves to
the pan. Cover and steam the spinach for about 5 minutes or so, or until
done.
4. Drain the penne, and place in a serving dish, and pour the sauce on top.
Serve with grated parmesan cheese.
(The next night, we took the leftovers and added mozzarella cheese and
baked it for half an hour, and ate it again. Too good for words!)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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