Try this Creamy Spinach and Italian Sausage Pasta recipe.
- Carbohydrate 1.5324185 g
- Cholesterol 2.2875 mg
- Fat 3.30565250109556 g
- Fiber 0.0319674985826015 g
- Protein 0.8322775 g
- Saturated Fat 0.616118034455688 g
- Serving Size 1 1 Serving (140g)
- Sodium 9.4061 mg
- Sugar 1.5004510014174 g
- Trans Fat 0.119830746888332 g
- Calories 39 calories
Step-by-step
- Thinly slice the smoked Italian sausage and add it to a large skillet with 1 tablespoon of vegetable oil over medium heat and saute the sausage until it is evenly browned (5-7 minutes).
- Chop the onion and add it to the skillet. Continue to saute until the onion has become translucent (3-5 minutes). Add garlic and continue to saute until fragrant (1-2 minutes).
- Add 3 cups of milk to the mixture. Stir to combine and scrape any browned bits off of the bottom of the skillet.
- Add the uncooked pasta to the skillet submerging it under the liquid. Place a lid on the skillet and bring to a boil. Once boiling, reduce heat to a simmer and cook for about 10-15 minutes or until pasta is tender and completely cooked through, stirring every two minutes.
- Stir in frozen package of spinach little by little so the contents don't overflow. Add more once spinach has combined and continue to simmer and thicken the mixture.
- Add slices of cheddar cheese cheese on top and cover for 2 minutes or until the cheese is melted. Stir cheese into mixture. Serve hot.
Standard marinara-based pasta dishes rely on high-acidity tomato sauces to cut through heavy meats, but this version employs dairy to bind starch and fat into a cohesive emulsion. Cooking the penne directly in whole milk requires vigilance because dairy solids scorch easily at temperatures exceeding 212 degrees Fahrenheit. Stir the skillet every two minutes to prevent the starch from settling and burning on the pan bottom.
Selecting Accompaniments
Rich, dairy-laden pastas demand bright, acidic accompaniments to reset the palate between bites. A sharp vinaigrette dressing tossed with bitter greens like arugula or radicchio provides necessary contrast. Avoid heavy, oil-based side dishes that compete with the sauce.
- If the sauce appears too thin after the pasta is tender, remove the lid and simmer briskly for 2 minutes to evaporate excess moisture.
- Should the cheddar cheese curdle rather than melt smoothly, lower the heat immediately and whisk vigorously to reintegrate the fats.
- Store leftovers in an airtight container in the refrigerator for up to three days, adding a splash of milk when reheating.
