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hot Italian chicken sausage Pasta olive oil garlic Alfredo Sauce white wine black pepper Parmesan cheese
Viewed: 121 - Published at: 2 years agoIngredients
- 1 lb hot Italian chicken sausage, sliced
- 1 (12 ounce) package bow tie pasta (farfalle)
- 1 (10 ounce) package frozen chopped spinach, thawed and drained
- 1 tablespoon olive oil
- 3 garlic cloves, chopped
- 1 (16 ounce) jar alfredo sauce
- 12 cup white wine
- 12 teaspoon black pepper
- 12 cup parmesan cheese, grated
Method
- Bring a large pot of lightly salted water to a boil.
- Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes.
- Remove 1 cup pasta liquid to thin sauce.
- Drain and return to the pot along with the spinach; keep warm over medium-low heat.
- While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes.
- Stirring the sausage as it cooks.
- Remove from pan and drain excess oil.
- In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the garlic softens, about 3 minutes.
- Add the Alfredo sauce, wine and black pepper and cooked sausage.
- then bring to a simmer over medium-high heat for 15 minutes.
- Thin sauce to desired consistency with reserved pasta water.
- Pour the sauce into the pasta and spinach pot.
- Stir until the pasta is hot and well coated with the sauce.
- Serve with parmesan cheese.
