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Pasta with Sausage, Tomato and Spinach
Difficulty Level Easy
I had one of those days in the kitchen where all my best plans went awry. I had in my mind that I wanted to make something light and healthy to make up for a dinner I made the previous night which was quite rich. I had a recipe for a spinach pesto which sounded like just the thing.
Off to the store to get spinach and pine nuts, only to discover that pine nuts were not to be found. Well, I thought, I have walnuts at home and they will make a fine substitution. So back home, only to discover that my walnuts were older than I thought and distinctly rancid. I scrounged around the cupboard and the refrigerator for a bit of inspiration. I ended up making a pasta using the spinach, but with some sausages I had in the refrigerator, and some of my home canned tomatoes. I like spicy sausages, but if you use mild, you could add a bit of red pepper flakes. If you want a vegetarian pasta, this would still be delicious without the sausage. This made just enough for two.
INGREDIENTS
| 3 | sausages |
| 1/4 cup | red wine |
| 1 cup | canned tomatoes, coarsley chopped, with their juice |
| 1/2 bunch | spinach, washed and coarsely chopped |
| Cooked pasta for two | |
| Parmesan Cheese | |
PREPARATION:
- Place sausages in a medium sized skillet and cook over medium heat until they are almost cooked through, about 15 minutes. Remove sausages from pan and set aside. Pour off any fat.
- Return skillet to heat and let the empty pan get hot. Add red wine and stir, scraping off the brown bits from the bottom of the pan. Add the tomatoes and stir.
- Meanwhile, boil water in a large pot and cook pasta according to package instructions.
- Slice sausages on the diagonal and add to the wine and tomato in the skillet. Add spinach and cook until wilted down, about 5 minutes. Serve over pasta and grate Parmesan cheese over top.
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