Spinach, Bean, and Smoked Sausage Pasta
- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 14.79 ml olive oil
- 1 small onion, diced
- 2 garlic cloves, minced
- 453.59 g smoked sausage, sliced (I use Hillshire Farms)
- salt and pepper
- 2.46 ml red pepper flakes
- 78.78 ml white wine
- 118.29 ml chicken stock
- 4.92 ml italian seasoning
- 473.18 ml fresh spinach, roughly chopped
- 439.41 g can cannellini beans
- 1 a lemon, juice of
- 0.61 ml ground nutmeg
- 453.59 g shell pasta
- 236.59 ml reserved pasta water
- grated parmesan cheese, to serve
directions
- In a pan on medium-high heat, cook the onion and garlic in olive oil until slightly browned. Add in the red pepper flakes and smoked sausage and cook until sausage is nicely browned.
- In the meantime, cook pasta is salted boiling water until al dente, reserving some of the pasta water to thin out the sauce, if needed.
- Pour the wine into the sauce and let it reduce, about 2 minutes. Then add the stock, Italian seasoning, and spinach. Cook another 1-2 minutes, or until spinach is slightly wilted.
- Add in the beans and gently mash with a fork, leaving some lumps for texture.
- To brighten the sauce when it's almost done, squeeze the lemon juice in and sprinkle in the nutmeg. If the sauce is too thick, add your reserved pasta water.
- Toss pasta with the sauce, and top with grated parmesan cheese before serving.
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