Tonight, I had that urge - no, that neeeeed to cook. My day left me a little bananas and I had to flex my creative muscles to help shake it. To the kitchen, Martha!
This recipe is a take on a dish called Sinatra Pasta from Alberto's Ristorante in Hyannis. As I tend to do after I've enjoyed a new tasty dish, I did a little surfing for similar recipes, considered what I liked about them and what I had on hand, and came up with this:
1 lb. Italian sausage (spicy or sweet, to preference)
1 tsp. garlic powder
1 tsp. red pepper flakes (optional)
1/2 tsp. dried thyme
1 cup chicken stock
1 6-oz. bag baby spinach
1 can cannelini beans, drained and rinsed
1/2 cup grated Parmesan cheese
1 lb. farfalle, cooked
Heat large skillet over medium heat. Remove sausage from casings and brown, breaking up the sausage with the back of a spoon. While browning, season with garlic powder, red pepper flakes and thyme. When browned, add chicken stock, baby spinach and beans and simmer for 5 minutes, allowing the spinach to wilt, some of the broth to cook off and the flavors to blend. Add grated cheese and simmer on low for 10 more minutes. The beans will start to break down and, in addition to the cheese, will help thicken the sauce. Toss with pasta and serve.
I
inhaled it. I like my version better than Alberto's! I did realize I forgot to add white wine - next time I will add a couple tablespoons while it's simmering.
Bellisimo!
