This was absolutely delicious. I served the leftovers for lunch the next day and added a poached egg to bulk it up. Very simple to make and so many yummy flavours. Worth it!
Ingredients
1.5 cups uncooked penne pasta
2 large casalinga Italian sausages (pork and fennel)
180 g fresh baby spinach
1 medium brown onion, sliced
1/4 tsp red pepper flakes
1 cup of white wine
1 tbsp olive oil
300 ml thickened cream
1/2 cup Parmesan cheese
salt and black pepper to taste
Method
Place your baby spinach in a colander that will be used to drain the pasta after cooked. Heat a large pot of salted water and bring to boil. Boil the pasta as per the packet instructions and make sure to reserve a cup of the pasta water before draining. Meanwhile start making the sauce.
Squeeze the sausage meat out of the casings and pull into chunks. Heat the olive oil in a pan and fry the sausage meat until cooked through. Remove the sausage meat from the pan reserving the fats and add the onion. Fry the onion and red pepper flakes for 5 minutes. Add the sausage meat back into the pan and fry together for another 3 minutes. Now its time to add your wine. This will lift all those amazing flavours off the bottom of the pan. Allow to simmer in the wine until the wine has reduced by just more than half. Now add your cream, mix well and allow to simmer until the sauce starts to thicken. Season with salt and pepper and stir through your Parmesan cheese.
Drain your pasta over the colander which contains the baby spinach. The pasta water will wilt the spinach perfectly. Add your pasta and spinach to the pan with the sauce and mix well. Add about 1/3 cup of reserved pasta water and stir together adding more if needed. Serve and enjoy!
Cooking with Lindi 