Bill Stine
Pasta is a sure hit. I’ve been serving this and similar pasta dishes for years. Serve with a tossed salad and crusty bread.
Serves 10.
INGREDIENTS:
| Qty | Unit | Ingredient |
|---|---|---|
| 2 | lbs | Pasta. (I prefer to use penne, bow tie or rotini types rather than spaghetti since they hold the sauce better and are much easier to serve.) |
| 3 | Tbs | Olive Oil |
| 2½ | lbs | Sweet Italian Sausage (Please don’t use hot sausage since it will not be edible by many.) |
| 2 | med | Onions, chopped |
| 1 | bulb | Garlic, minced |
| 2-3 | 14-oz cans | Chicken Broth |
| 2 | Tbs | Basil, dried (Fresh would be better) |
| 2 | Tbs | Italian Seasoning |
| 1 | Tbs | Oregano |
| 4 | 14-oz cans | Diced Tomatoes |
| 3 | 10-oz pkgs | Spinach, frozen chopped |
| 1½ | cups | Romano Cheese, grated |
DIRECTIONS:
- In a large skillet, heat oil and cook sausage. Remove sausage, slice and reserve.
- Sauté onion and garlic.
- Add Chicken Broth, Basil, Italian Seasoning and Tomatoes with liquid.
- Cook over medium heat for 5 minutes to slightly reduce.
- Add Spinach and reserved Sausage; cover skillet and simmer on reduced heat until spinach is tender.
- Above can be prepared, chilled ahead of time and reheated at meal-time.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- Serve sauce over pasta.
- Sprinkle with cheese and serve immediately.