Sausage, Beans and Spinach With Pasta

This complete recipe is made on top of the stove. You can make this with ground beef or chicken if desired. It's a very tasty dish!

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1 1⁄2 lbs  Italian sausages (casings removed)
• 2 -3  tablespoons  oil
• 1  large carrot, peeled and diced
• 1 -2  celery rib, diced
• 1  large onion, chopped
• 1  tablespoon  minced fresh garlic (or to taste)
• 1⁄2 cup dry red wine
• 1 (14 ounce) can whole tomatoes, with juice and chopped
• 2 -3  tablespoons tomato paste
• 1  lb penne (dry pasta) or 1  lb rigatoni pasta (dry pasta)
• 1 1⁄2 cups cannellini or 1 1⁄2 cups white beans, drained and rinsed
• 1⁄3 cup  chopped fresh parsley
• 1 (10 ounce) bag fresh spinach
• 1⁄4-1⁄3 cup  grated parmesan cheese
• 3  tablespoons  whipping cream (unwhipped)
•  salt and pepper
•  parmesan cheese (to garnish)

Directions

1. In a skillet over medium-high heat, brown the crumbled sausage for about 8-10 minutes, breaking up with a spoon; drain any fat and set aside.
2. Add oil to the skillet and add in carrot, celery, onion and garlic; cook for about 5-7 minutes or until the veggies are tender.
3. Stir in tomatoes with juice, wine, tomato paste and the cooked sausage; mix to combine and reduce heat to a simmer; cook for about 45-50 minutes or until sauce has thickened (cook longer if desired).
4. Meanwhile cook the pasta until just firm-tender; drain, but reserve 1/4 cup of the water.
5. To the reserved water in a saucepan, add in the fresh spinach, beans, parsley and 1/4 cup Parmesan cheese, cream, salt, pepper; cook over medium heat until hot and the spinach has wilted (about 3-4 minutes).
6. Toss sauce with pasta in a large serving bowl.
7. Sprinkle with grated Parmesan cheese.