Cara Brunetti Hillyard
Featured in Bon Appétit, January 2006
- 2 tablespoons olive oil
- 1 pound sweet or hot Italian sausage (casings removed, if necessary)
- 1/2 teaspoon dried crushed red pepper
- 1 cup chopped onion
- 3 garlic cloves, minced
- 1 28-ounce can crushed tomatoes with added puree
- 1 14.5-ounce diced tomatoes with liquid
- 5 ounces fresh baby spinach
- 1/2 cup heavy cream
- 1 pound whole wheat corkscrew or farfalle pasta
- Optional: 1/2 cup (packed) chopped fresh basil
and/or freshly grated Pecorino Romano cheese
- Heat oil in heavy large skillet over medium-high heat.
- Add sausage and crushed red pepper. Sauté until sausage is no longer pink, breaking up with back of fork, about 5 minutes.
- Add onion, spinach and garlic; sauté until onion is tender and sausage is browned, about 3 minutes longer.
- Add tomatoes and cream.
- Reduce heat to low and simmer until sausage mixture thickens, about 3 minutes. Season to taste with salt and pepper.
- Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain, reserving 1 cup cooking liquid. Return pasta to same pot.
- Add sausage mixture and toss over medium-low heat until sauce coats pasta, adding reserved cooking liquid by 1/4 cupfuls if mixture is dry.
- Transfer pasta to serving dish. Sprinkle with basil. Serve, passing cheese separately.
Tim's Rating:7/10 (doesn't like chunky meat sauce)
Liz's Rating: 9/10