If you love simple recipes, raise your hand! Today I am sharing a super simple recipe with you. This recipe is pretty versatile so if you don’t have the same meat or vegetables that I used, you can substitute them with something you do have, however, I do recommend a green vegetable such as zucchini, broccoli or asparagus, but any meat would work. In fact, that is exactly what I did when I made this recipe.
You see, I just received the latest edition of Food Network Magazine and grazing the cover is a fantastic looking pasta dish. I didn’t have the turkey sausage or broccoli called for in the recipe so I substituted spinach and some leftover beer brats in place of those items. This recipe only took a mere twenty minutes to prepare, making it the perfect busy weeknight meal. I hope you enjoy this recipe!
Simple Spinach & Sausage Pasta
- 2 beer brats, sliced
- ¾ C frozen spinach, thawed, rinsed and drained
- ½ C Parmesan cheese, grated
- ¾ tsp crushed red pepper flakes
- 4 cloves of garlic, minced
- 3 tbsp olive oil
- 1 egg
- ½ tsp salt plus more to taste
- 2 -3 tbsp all-purpose flour
- 1 tbsp white wine
- 2 tbsp whipping cream
- 10 oz shell pasta, cooked tender
- 1 C of the pasta water
- Cook the pasta and reserve 1 C of the water
- In a large pot, saute the garlic and spinach in the olive oil. Add the salt, crushed red pepper.
- Add the pasta and sliced sausage to the spinach mix.
- Whisk the egg into the pasta water and then add to the pot. Sprinkle the flour over the pasta mixture and mix until the sauce starts to thicken.
- Add the cream, parmesan cheese and white wine. Mix well and simmer until the sauce is thick and creamy, about 5 minutes.
- Add salt to taste.