This summer Lisa has spent time promoting Orange Pomegranate by offering cooking demonstrations at a local farmers market once a month. Here is one of the recipes she made with local produce and locally produced sausage.
Watch the video here: http://vimeo.com/16191976
Creamy Pasta and Sausage with Spinach
Serves 6
- 1 tablespoon olive oil
- 1 medium onion, chopped fine
- 4 garlic cloves, minced
- 1/4 teaspoon red pepper flakes, or to taste
- 1 pound sweet or hot Italian sausage, casings removed
- 2 (14.5-ounce) cans diced tomatoes with garlic, oregano, and basil
- 1/2 cup white wine
- 2 cups low-sodium chicken broth
- 1/2 cup heavy cream
- 8 ounces penne pasta
- 3 cups baby spinach
- 1/2 cup Parmesan cheese
- 1/4 cup chopped fresh basil
- Salt and freshly ground black pepper, to taste
In a large skillet, heat oil over medium-high heat. Add onion and sauté until softened, about 5 minutes. Add garlic and red pepper flakes; cook 30 seconds.
Add sausage and cook until no longer pink, breaking up meat with spatula or wooden spoon.
Add tomatoes with their juices, wine, broth, cream, and pasta. Bring to a boil, reduce heat, cover skillet and simmer 15 minutes or until pasta is cooked to your desired tenderness.
Stir in spinach until it wilts. Add cheese and basil. Taste for seasoning.
