Friday, January 25, 2013

Creamy Spinach & Sausage Pasta

I found this recipe on a food blog the other day. Once I saw it, I knew it would be on our menu soon!
Due to icy weather, Hubby and I had to cancel our date night out this evening. This was the perfect meal if we couldn't go out.
This is a simple, one-pot main dish that is FULL of flavor! While it is called "creamy", I didn't think it was exactly creamy. It doesn't have a heavy sauce, in fact it is semi-light for a pasta dish.
I made a few changes:
:: I used Polish Kielbasa instead of smoked sausage. It's just a personal preference for us.
:: I used the entire package (13 oz) of sausage.
:: I did not add the green onions
:: I used sliced mozzerella because it is what I had on hand. While it was still creamy, I can see how Monterey Jack would be the cheese of choice.
Creamy Spinach and Sausage Pasta (recipe source)
6 oz. smoked sausage, thinly sliced
1 Tbsp. olive oil
1 medium onion, diced
1 (14.5 oz) can Rotel (diced tomatoes with chiles)
2 cups chicken broth
8 oz. dry pasta
3 cups fresh spinach
1 cup shredded monterey jack cheese
1 whole green onion, chopped
Add sausage to a large skillet with 1 tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes). Drain off the excess fat.
 Add onion to the skillet. Continue to saute until the onion has softened (about 5 minutes). Add the can of diced tomatoes with chiles and the chicken broth. Stir to combine and dissolve any browned bits off of the bottom of the skillet.
Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil. Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender. Stir once or twice while the pasta cooks to keep it from sticking.
Stir in the fresh spinach, one cup at a time, until wilted. If you add it all at once, the skillet will be too full to stir. Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.
Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted. Slice the green onions and sprinkle them over top.

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