Ingredients
- 6 Italian Sausage Links
- 8 oz Mushrooms, sliced
- 1 cup Cherry or Grape Tomatoes
- 5 oz Baby Leaf Spinach
- 4 cloves of Garlic, minced
- 1 Onion, sliced
- 2 tsp Garlic Salt
- 2 tsp Italian Seasoning
- 1/2 tsp Crushed Red Pepper flakes
- 1/4 tsp Coarse Ground Black Pepper
- 14.5 oz can Chicken Broth
- 1/2 cup Dry White Wine or Extra Dry Vermouth
- 1/2 box Bow Tie or Penne Regatta Pasta
- Extra Virgin Olive Oil
Directions
- Prepare Pasta, meanwhile…
- Cut each Sausage link in half, then cut each half link into thirds.
- Using a large skillet over medium high heat, add some EVOO, when hot add Italian Sausage and brown. Remove Sausage to a plate.
- Add some more EVOO if needed then add Onions and sauté until tender.
- Add the Mushrooms and Tomatoes, cook for another few minutes.
- Add all the Seasonings and Garlic, stir.
- Increase heat a bit, add White Wine and stir while bringing to a boil.
- Add Chicken Broth, bring to a boil.
- Return Sausage to the skillet, reduce heat, cover and simmer about 10 or 15 minutes.
- Add Spinach, cover and simmer until Spinach has cooked, about 5 minutes.
- Stir in Pasta and serve with grated Parmesan Romano Cheese.
MyHogan 