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Categories:Viewed: 25 - Published at: 8 years ago
Ingredients
- 1 lb. pasta
- 2 tablesp. olive oil
- 1 large can (28 oz.) Del Monte diced tomatoes
- 1 package fresh sliced mushrooms (16 oz.)
- 1 (1lb.) pkg. frozen chopped spinach
- 2 cloves garlic, minced
- 1/4 cup hearty red wine (I use Paisanno)
- 1 lb. Italian sausage, take out of casings and cut in chunks
- 1 beef bouillion cube, disolved in 1 cup hot water
- Fresh parmesano-reggiano cheese
Method
- In large dutch oven, lightly brown garlic in olive oil. Add sausage chunks and cook till no longer pink, about 6 to 8 minutes. Add frozen spinach, pkg of mushrooms, can of diced tomatoes, 1/4 cup wine, the beef broth and cook for about 1/2 hour over med.-low flame covered. Stir occasionally.
- Spoon over cooked pasta and sprinkle grated parmesano-reggiano cheese over all.
- Bon Appetit!
