Stefano faita’s one-potan pasta with sausage and spinach
Prep Time
Cooking Mode
2 c. soupe Tbsp olive oil
red onion, diced
2 garlic cloves, diced
4 spicy Italian sausages, casings removed
To taste salt and pepper
2½ cups cup vegetable broth
2 cups cup casarecce or rigatoni pasta or farfalle pasta bowties (bowties)
3 cups cup packed fresh spinach
3 tbsp tbsp grated parmesan cheese
2 c. soupe Tbsp olive oil
red onion, diced
2 garlic cloves, diced
4 spicy Italian sausages, casings removed
To taste salt and pepper
2½ cups cup vegetable broth
2 cups cup casarecce or rigatoni pasta or farfalle pasta bowties (bowties)
3 cups cup packed fresh spinach
3 tbsp tbsp grated parmesan cheese
Directions
1Heat oil over medium-high heat in a large saucepan.
2Add onion and garlic. Sauté 3 to 4 minutes, stirring frequently.
3Add sausage meat and break up with a spoon. Fry until nicely browned and well cooked, about 5 minutes. Season with salt and pepper.
4Pour in vegetable broth and add pasta. Bring to a boil and then reduce heat to medium. Simmer, half covered, until pasta is al dente and the water almost completely absorbed, stirring occasionally, about 12 minutes (if the pasta absorbs the liquid too quickly, add a little broth).
5When pasta is almost cooked, add spinach and cover until tender (do this in several batches if necessary since fresh spinach takes up a lot of spaces).
6Remove from heat, add Parmesan, and serve.
7By varying the type of dry pasta and the brand, you may have to adjust the amount of liquid required to cook the pasta. So keep an eye on the pasta and add small ladles of broth one at a time as needed.
Tips
1
By varying the type of dry pasta and the brand, you may have to adjust the amount of liquid required to cook the pasta. So keep an eye on the pasta and add small ladles of broth one at a time as needed.
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Personal Note
Personal Note