Ingredients

The following ingredients have 4 Servings
  • 10 Ounces Rotini Pasta**
  • 8 Ounces Sun Dried Tomatoes (jar packed in oil)
  • 1 Pound Ground Italian Sausage
  • 2 Tablespoons Sun Dried Tomato Oil
  • 4 Tablespoons Butter
  • 2 Cups Heavy Whipping Cream
  • Salt & Pepper to taste
  • 1/2 Teaspoon Italian Seasoning
  • 3 Cloves Garlic (Minced)
  • 2 Cups Fresh Spinach
  • 1 Cup Freshly Grated Parmesan

Instruction

  • Start the water boiling for the rotini.
  • Remove the sun dried tomatoes from their jar and chop roughly, reserving the oil.
  • When the pasta water is boiling, add the rotini and cook according to package directions.
  • Cook the Italian sausage, crumbling as you go, over medium-high heat until no longer pink. Pour the cooked sausage onto a paper towel lined plate and set aside.
  • Reduce the stove top heat to low.
  • In the same skillet that the sausage was cooked in, add the sun dried tomato oil, butter, and heavy whipping cream.
  • Simmer over low heat for two minutes.
  • Add the chopped sun dried tomatoes, salt & pepper, Italian seasoning, garlic, and spinach to the pan and simmer for 2-3 minutes until spinach is wilted.
  • Remove the pan from the heat and stir in the parmesan.
  • Once the cheese is melted, stir in the cooked and drained rotini, and the cooked sausage.
  • Stir well and serve immediately.