Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 12 oz. smoked sausage
  • 1 yellow onion (diced)
  • 2 cloves garlic (minced)
  • 16 oz. frozen chopped spinach
  • 2.5 cups chicken stock/broth (vegetable stock or water can also be used)
  • 8 oz. farfalle pasta
  • 1/2 cup grated parmesan cheese
  • 1/2 cup heavy cream
  • kosher salt (to taste)
  • black pepper (to taste)

Instruction

  • Heat the olive oil (2 tablespoons) in a large pot or dutch oven over medium-high heat. Add the sausage and cook for about 5 minutes, until heated through and browned.
  • Add the onion; cook until softened and starting to brown, about 3 minutes.
  • Add the garlic and stir. Cook until fragrant, about 30 seconds.
  • Add the chicken stock (2.5 cups) and the frozen spinach (no need to defrost it). Bring to a boil.
  • Add the farfalle pasta to the pot and stir. Turn the heat to low and cover, simmering for 10-12 minutes, stirring occasionally so it doesn't stick together, or until pasta is cooked al dente.
  • Uncover and stir in the grated parmesan cheese (1/2 cup) and heavy cream (1/2 cup). Continue stirring until the cheese has melted and the sauce is thickened. Turn off heat.
  • Season to taste with kosher salt and black pepper. Serve topped with more parmesan cheese and fresh cracked pepper, if desired.