Spicy Spinach & Sausage Pasta

I saw this recipe on Budget Bytes (which is a favorite) who saw it on Kevin & Amanda (which I can't wait to explore) who got it from The Best Simple Recipes. Phew. I think that covers my earnest desire to give credit where credit is due. The creators of this recipe deserve all the homage I can muster because it's a win all around! Dirties one dish, cooks in 30 minutes, has kick and includes cheese. Mountain Man is an appreciative audience for my cooking endeavors but this was the first dish in a few months that made his eyes light up. Hence forth and thusly, we will be making this again very soon! Enjoy!

Spicy Spinach & Sausage Pasta

1 tbsp olive oil
1 lb smoked sausage
1 medium diced onion
3 cups of fresh spinach
2 cups chicken broth
1 can Ro-Tel tomatoes and green chiles
1/2 cup heavy cream
8 oz bowtie pasta
1 cup Monterey Jack cheese, shredded
green onions
salt and pepper

Tip: Choose a skillet that will comfortable hold the entire dish, but preferably not too wide and shallow. You need to be able to submerge the pasta in 2 cups of broth!

1. Heat olive oil in a skillet and add sliced up sausage. Cook until lightly browned on both sides, about 5 minutes. Add onions and saute until softened, about another 5 minutes, then add the can of tomatoes and green chilies, chicken broth and cream.

2. Add the pasta, making sure it is completely submerged in the liquids, and bring to a boil. Once it reaches a boil, reduce heat and cover the skillet. Simmer until the pasta is tender, about 15 minutes. Stir occasionally to unstick the bottom of the pan.

3. Add the fresh spinach one cup at a time, giving it time to wilt before adding the next bunch, about 3 minutes. If you aren't accustomed wilting spinach into pasta, don't worry, it will all fit just fine!

4. Stir in the cheese until melted (I liked a good layer on top as well) and salt and pepper to taste. Top with chopped green onions. Serve hot and dazzle your dinner guests.

Makes 4 servings.