Spicy Spinach & Sausage Pasta1 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
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.