Searching for a dinner option that the whole family will like is always a challenge. I was really going out on a limb with this one, but I was floored when my son (who is hands-down the pickiest eater I know) went back for seconds! I found the original recipe on Carrie's Experimental Kitchen blog, but being the *winger* that I am, I had to make a few adjustments. So, here goes...
Ingredients:
- 1 lb. rotelli pasta (cooked per the packages directions).
- 1 bag frozen chopped spinach
- 3 TB flour
- 1/2 stick butter
- 2 TB olive oil + 1 additional olive oil for later
- 1/4 yellow onion (chopped)
- 1 cup milk or cream
- Salt (for creamed spinach)
- 6 links sweet italian sausage (casings removed)
- 1/2 cup sundried tomatoes (chopped)
- 1 clove garlic, finely minced
- 1/2 cup red onion, chopped
- 1 cup low-sodium chicken broth
- 1/2 cup white wine (I used a Chardonnay which enhanced the sweetness of the sausage)
- Boil noodles per package directions. Strain when done. While boiling...
- To make the creamed spinach, start with your flour roux.
- In a saucepan, put 2 TB olive and 1/2 stick butter until butter melts. Add flour to make a paste.
- Add chopped yellow onion and saute with the roux until soft.
- Add milk or cream.
- Throw in about 3/4 of the bag of frozen chopped spinach and stir until heated. Add salt to taste. Set aside. (NOTE: You can use frozen creamed spinach, but I like making mine.
- In a large pot, heat 1TB olive oil
- Break apart the sausage into small pieces, add, and cook all the way through until there is no pink, and the outside is starting to caramelize.
- Add garlic, sundried tomatoes, and red onion and cook until onion starts to soften.
- Add about a cup of the creamed spinach to the mixture.
- Add chicken broth and white wine and let it simmer for 5 minutes.
- Throw in cooked, drained pasta, toss, and enjoy.
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