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Capellini with Sausage and Spinach




Source of Recipe


blueribbonrecipes.com






List of Ingredients



• 2 teaspoons olive oil
  
• 1 pound sweet Italian sausage (link variety), cut into 1/2-inch-thick slices
  
• 1 large onion, peeled, chopped
  
• 2 large garlic cloves, peeled, chopped
  
• 2 cans (14 ounces each) chicken broth
  
• 1/4 cup water
  
• 8 ounces capellini or vermicelli pasta, broken in half
  
• 2 bags (10 ounces each) or 1 bag (20 ounces) fresh spinach, coarsely chopped
  
• 1/2 teaspoon freshly ground pepper
  
• 1/3 cup heavy whipping cream
  






Instructions



1. In a Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the sausage slices and cook 3 to 4 minutes, turning as they brown.
   
   
2. Add the onion and garlic and cook 2 to 3 minutes until they are lightly browned.
   
   
3. Add the chicken broth and water to the pot; cover and bring to a boil.
   
   
4. Add the pasta and cook 3 minutes, stirring frequently.
   
   
5. Add the spinach and pepper and cook 2 to 3 minutes more, stirring the spinach into the pasta and sauce, until the pasta is al dente and the spinach is wilted.
   
   
6. Stir in the cream; cook 1 minute more.
   
7. Serve immediately.