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A delicious flavorful pasta, a delightfully different taste sensation1

1 1/2 lb. bulk Italian sausage, mild or hot
2 cloves garlic, finely minced
1 pkg. 10-oz. frozen leaf spinach, defrosted and squeezed dry
1/2 cup milk
1/2 cup white dry wine
2 tablespoons flour
1 can 14 1/2-oz. chicken broth
3 cups penne pasta, cooked and drained
1/3 cup grated Parmigiano-Reggiano cheese

Shape sausage into small meatballs and fry in a skillet until lightly
browned, add garlic and flour and cook a few minutes. Add milk, wine
and chicken broth; cook until sauce slightly thickens. Add spinach and
mix thoroughly. Taste for seasoning; season to taste. Place hot pasta
on serving platter and spoon on sauce. Sprinkle with
Parmigiano-Reggiano cheese. Serve piping hot. Serves four.

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