Pasta cremosa toscana con salchicha italiana

Ingredientes

• 16 ounces pasta (any shape)
• 1 pound Italian sausage ( ground. mild, sweet, or hot)
• 1 tablespoon olive oil (if needed)
• 1/2 cup julienne-cut sun-dried tomatoes packed in oil (drained and chopped)
• 4 cloves garlic clove (minced)
• 1/2 cup chicken broth (or dry white wine)
• 1/2 tablespoon tomato paste
• 2 cups heavy whipping cream
• 1/2 cup Parmesan cheese (freshly grated)
• 3 ounces baby spinach (about 3 cups tightly packed)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika
• Salt and pepper, to taste
• fresh parsley

Preparación

1. 1

   Cook the pasta in a large pot according to the package directions until al dente. Drain and set aside. (I don't rinse it.)

2. 2

   Over medium heat, brown the sausage, breaking up any large clumps. This takes about 5 minutes. Remove the sausage with a slotted spoon.

3. 3

   Add the oil from the sun-dried tomatoes, if needed. Add the sun-dried tomatoes for about 1 minute. Add the garlic and sauté for about 30 seconds.

4. 4

   Reduce the heat to medium-low and pour in the chicken broth. Scrape the bottom of the pan to remove the browned bits. Stir in the tomato paste.

5. 5

   Add the heavy cream and bring it to a gentle boil. Stir in the Parmesan cheese and stir until the cheese melts.

6. 6

   Season with Italian seasoning, paprika, salt, and pepper to taste. Simmer for a few minutes until the sauce thickens and coats the back of a spoon. (It doesn't take long.)

7. 7

   Add your spinach and stir until the spinach wilts into the sauce.

8. 8

   Add the cooked sausage and pasta to the sauce. Gently stir to fully coat in the sauce.

9. 9

   Sprinkle with fresh parsley, basil, or extra Parmesan cheese if desired.

10. 10

    Serve hot.

11. 11

    Store leftovers in an airtight container in the fridge for 3 to 4 days.