Rotini with sausage, pineapple, and spinach
Prep Time
Price Per Serving
Cooking Mode
olive oil
minced basil
To taste Black pepper freshly ground
⅓ Le Sauciflard Blue cheese and Red wine sausage
10 mL tsp olive oil
1 onion, cut into thin wedges
1 garlic clove, finely chopped
60 mL cup white wine
250 mL cup diced fresh pineapple
1 red bell pepper, diced
500 mL cups baby spinach
To taste salt
½ short pasta (or other short pasta)
olive oil
minced basil
To taste Black pepper freshly ground
⅓ Le Sauciflard Blue cheese and Red wine sausage
10 mL tsp olive oil
1 onion, cut into thin wedges
1 garlic clove, finely chopped
60 mL cup white wine
250 mL cup diced fresh pineapple
1 red bell pepper, diced
500 mL cups baby spinach
To taste salt
½ short pasta (or other short pasta)
Directions
1Bring a large saucepan of salted water to a boil.
2Meanwhile, thinly slice the sausage (not too thin) and then cut slices into strips. Set aside.
3Heat oil in a large non-stick skillet over medium-high heat. Sauté onion until lightly golden. Add garlic and sausage. Fry for 1 minute. Deglaze with white wine and continue cooking until liquid evaporates. Add pineapple, pepper, and spinach. Season with salt to taste, cover, and set aside.
4Cook pasta according to package directions. Strain (without shaking or rinsing) and add pasta to other ingredients in the skillet. Stir until well blended. Garnish with a drizzle of olive oil, basil, and black pepper to taste.
5: To prepare a Mexican-style version, use Chorizo sausage, replace the pineapple with corn, and add 1 chopped jalapeño pepper.
Tips
1
Chef's secret: This pasta dish is excellent for lunch the next day because it's just as delicious cold as hot.
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Personal Note
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