NCAA Baseball Championships:
DandyDon is proud to recognize David Toms as a great ambassador of the Tiger Nation.
Italian Sausage and Spinach Pasta
This is based on a dish my wife cooked up a couple of years ago using a recipe she found online. Since then I’ve cooked it a bunch of times without following a recipe, and it’s evolved a bit. Along the way, I’ve added shallots, pesto and parsley. And every now and then, I kick it up a notch by throwing in some chopped asparagus and shredded cheese. Have fun with it, and let me know how it comes out.
Italian Sausage & Spinach Pasta
1 pound sweet Italian sausage
1 large shallot, diced (can substitute half a small onion, diced)
4 gloves garlic, chopped
2 cans Italian stewed tomatoes, drained
7 oz chicken stock (half a box)
2 tsp salt
2 tsp basil pesto
Fresh spinach (5 oz. box/bag)
6 tbsp heavy cream
Grated Parmesan cheese (optional)
Remove sausage from casing and brown it in a heavy skillet over medium heat. Drain excess oil and discard. Add diced shallot (or onion) and cook for about 3 minutes, until translucent. Stir in chopped garlic, stewed tomatoes, pesto and chicken broth. Bring to a light boil and then add spinach. (Sometimes I throw in some asparagus at this time if I have some in the fridge.) Simmer for about 20 minutes then add heavy cream and stir. Stir in a handful of chopped parsley and/or some grated cheese and serve over cooked penne pasta. Yum!
This web site is not officially affiliated with Louisiana State University. Opinions expressed herein are the property of Donald Long, Scott Long and friends, not Louisiana State University.