Italian Sausage and Pasta

So... we went to check out a new supermarket because they sent some great coupons... and one was for Johnsonville bratwurst... brats cooked in beer are YUM-MEE!  But they weren't brats, they were Italian Sausages.  So we bought them anyway.  One package of "mild" and one of "sweet".

This is another recipe I modified.  Wow, that's something I used to never want to do, I always figured I'd ruin it.   But it needed modifying.  Besides cutting it in half, the original insisted you needed spicy sausage, cooked in oil.  And hey, you don't.  Use whatever you like.  The sweet was really good, and a bit spicy, too.   And you definitely don't need oil.


ITALIAN SAUSAGE WITH PASTA

4 ounces (dry, uncooked weight) pasta
1/2 pound Italian sausage
1/2 cup chopped onion
1 Tablespoon minced garlic  (3 cloves)
1/2 cup chicken broth
1/2 tsp dried basil
2 Tablespoons tomato sauce
5-6 ounce bag of fresh spinach
Optional: canned, diced tomatoes, as much as you want
Optional: Sliced mushrooms
Parmesan cheese, grated
Salt & pepper to taste

Cook the pasta according to the package directions, in salted water, and drain.

Remove the meat from the casing and crumble the sausage into a large skillet and heat over medium high heat, breaking up the meat.   After about 2 minutes, when a little fat has rendered out, stir in the onions and garlic (if you have a non stick skillet, you can add the right away).  Add mushrooms now if you want them.  Cook until the meat is no longer pink.

Skim off any excess fat in the skillet.

Add the broth and basil, bring to a boil and simmer for a few minutes to reduce.

If you want to add some canned, diced tomatoes, do it now.

Add the spinach, and cover.  Simmer for a few minutes until the spinach is cooked.

Stir in pasta.


Serve with grated Parmesan cheese, and salt and pepper to taste. .

Serves 2

NOTES:

Any shape pasta should work. Tri-color rotini, makes it look fancy.

I used two Italian sausages.  The first time I used "sweet", the second time I had one mild and one sweet.   The sweet has basil in it, so it blended right in.   If you like hot and spicy, you could use that, too.

You shouldn't need any oil in the skillet, especially if it's a non-stick skillet.  Just be sure to stir the meat until a little fat renders out.  Then you can add the onions and garlic.

I've made it with and without tomatoes, and I don't think they add much besides color.  If you really like tomatoes, then by all means add some.  As many as you want.

You can use as much or as little spinach as you want, I usually get a 5 or 6 ounce bag, depending on where I buy it.   It will all clump together anyway. I was wasting my time trimming off the stems, they cook just as soft as the leaves.  Who knew? Just toss the whole bag in there and don't worry about it.

Use soft grated Parmesan, not the stuff in the can.   You want it to melt on top.  Italian Blend is good, too.   Romano, Parmesan, Mozzerella, etc.

I didn't take a picture, so here's some  rotini for you to look at...  hee-hee

Spell check doesn't think "rotini" is a word? Seriously?

UPDATE... PICTURES! 


So... here we go.   Here's the sausage with lotsa onions and some garlic...

Here's the broth, tomato sauce, and basil simmering away...

Add the pasta (Bowties!):

Add the spinach.  This is a 6 ounce package.

Cover with the gigantic lid....

Let it wilt a little bit, then stir.

When it looks like this, it's done!

Scoop it up (use a slotted spoon), sprinkle a little pepper on top, salt to taste, and top with cheese.

That was "Pizza Cheese" which was mozzeralla, parmesan,& romano.  Tasty. 

Yes, I have new kitchen towel! Makes a better background.   And yes, that's an insulated bowl holder, because we never eat at the table... well, not at home, at least.

I was going to add a few mushrooms, sliced, but when I went to the refrigerator to get them, they refused to be sliced and jumped directly into the trash...

I always think this would be good with garlic bread, but I never have any bread to make any.

Eat up! You're too skinny!

UPDATE:  I found this at the supermarket yesterday... Looks a lot less messy than pulling the meat out of the casings.   One pound was $3.99.

Sadly, someone at Kroger decided a photo of lasagna would be appropriate for the label... OMG, what is it with that stuff?  Am I the only person who gags at the sight of it?!?!?! Apparently so, as lasagna is the most searched recipe on the internet.  Well, don't look here. 

So there, I fixed the photo...

Leftover tomato sauce?  Freeze it in an ice cube tray, one cube is right around two tablespoons.  Pop the cubes out and store in a container or a freezer bag.  Wash the ice cube in the dishwasher and it's good as new.