Sausage, tomatoes, spinach and pasta mingle in a creamy skillet for warming, rustic Italian-style comfort.
# What You Need:
→ Pasta & Base
01 - 10 oz farfalle pasta
02 - 1 tablespoon olive oil
03 - 1 small onion, finely chopped
04 - 2 cloves garlic, minced
→ Sausage & Add-ins
05 - 10 oz Italian sausage, casings removed
06 - 1/2 cup sun-dried tomatoes in oil, sliced
07 - 2 cups fresh spinach
08 - 1/3 cup dry white wine
→ Sauce
09 - 3/4 cup heavy cream
10 - 1/2 cup grated Parmesan
11 - Salt and pepper, to taste
→ Garnish
12 - Fresh basil or parsley
13 - Extra Parmesan (optional)
# Directions:
01 - Bring a large pot of salted water to a boil. Add farfalle pasta and cook until al dente, then drain and set aside.
02 - Heat olive oil in a large skillet over medium heat. Sauté the chopped onion and minced garlic until softened and fragrant.
03 - Add Italian sausage to the skillet. Cook, breaking it into pieces with a wooden spoon, until well browned.
04 - Pour in the dry white wine, scraping up any browned bits from the skillet. Simmer for 2 minutes to reduce slightly.
05 - Add sun-dried tomatoes and heavy cream to the pan. Stir and simmer for 3 to 5 minutes, allowing the sauce to thicken.
06 - Toss in the fresh spinach and cook until wilted. Return the cooked pasta to the skillet along with Parmesan. Mix thoroughly and adjust seasoning with salt and pepper.
07 - Top with fresh basil or parsley and additional Parmesan if desired. Serve immediately.
