Sausage Pasta Florentine

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.


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
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
cups Romano Cheese, grated


  1. In a large skillet, heat oil and cook sausage. Remove sausage, slice and reserve.
  2. Sauté onion and garlic.
  3. Add Chicken Broth, Basil, Italian Seasoning and Tomatoes with liquid.
  4. Cook over medium heat for 5 minutes to slightly reduce.
  5. Add Spinach and reserved Sausage; cover skillet and simmer on reduced heat until spinach is tender.
  6. Above can be prepared, chilled ahead of time and reheated at meal-time.
  7. 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.
  8. Serve sauce over pasta.
  9. Sprinkle with cheese and serve immediately.