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Pasta & Beans, Sausage & Spinach

Source of Recipe

Giovanna/EDC


Recipe Introduction

The only tip I have about this recipe is to use a big enough pan when making the sauce - big enough to hold the spinach when you add it. Giovanna

List of Ingredients

1 tbsp. olive oil
1 large diced carrot
1 rib diced celery
1 medium diced onion
1 pound smoked sausage
1/2 cup dry red wine
1 pint canned tomatoes, chopped
2 tbsp. tomato paste
1 pound pasta (shells, ziti, rigatoni . . .)
1 cup cooked white beans (cannellini)
1 bunch fresh chopped spinach
1/2 bunch Italian parsley
1/4 cup parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. heavy cream or half-&-half


Recipe

Place a large skillet or saucepan over medium heat and when it is hot, add the oil. Add the carrot, celery & onion and cook until the vegetables are soft, about 7 minutes.

Add the sausage and cook, crumbling it with a fork, until it has rendered its fat and is no longer pink. Discard the fat and reduce the heat to medium low.

Add the red wine, tomatoes with their juice, and tomato paste and simmer until the sauce has thickened, about 20 minutes. Meanwhile, bring a large pot of water to a boil over high heat. Add the pasta and cook until tender, Drain well.

Add the beans, spinach, parsley, parmesan cheese, salt, pepper and, if desired, the cream to the tomato sauce. Cook until the spinach is wilted and the beans are heated through. Toss the cooked pasta with the sauce and serve immediately.