Sausage, Spinach, and Mushroom Pasta
SAUSAGE, SPINACH, AND MUSHROOM PASTA
4 links of pre-cooked chicken sausage, sliced (you can substitute this for any sausage of your liking)
1 tbsp. olive oil
1/2 red onion, thinly sliced
5 cloves of garlic, minced
1/2 tsp of red pepper flakes
8 oz. baby Bella mushrooms, sliced
6 cups of spinach
1/2 cup of freshly grated parmesan cheese
1/2 cup of grated mozzarella cheese
1 chicken boullion cube
salt and freshly ground black pepper
Fill a medium-sized pot with water, and add the chicken bouillon cube and bring to a boil to cook the pasta.
Wash spinach if needed and spin dry or dry with paper towels.
Heat olive oil in large heavy skillet, add sausage and cook until well browned, about 10 minutes.
As soon as pasta water boils, add the pasta, stir, reduce heat to a low boil and cook just until pasta is al-dente.
Drain cooked pasta in a colander placed in the sink.
While pasta cooks slice mushrooms and red onions and mince garlic.
Place browned sausage aside in a bowl, add a little more oil to the pan and add mushrooms, cooking 3-4 minutes or until they start to release liquid.
Add the red onions, garlic, and red pepper flakes and cook about 5-6 minutes more, or until mushrooms are lightly browned and onions are cooked.
Put sausage back into the pan with the mushrooms and onions, add about 1 1/4 cups of the pasta water to the pan, and cook 2-3 minutes, or until the sausage is hot.
Then add the spinach, tossing with the hot mushrooms-sausage mixture until the spinach wilts, about 2-3 minutes.
Add the drained pasta and heat for a minute or two.
Then add both kinds of cheese and toss until the cheese melts and coats the pasta, about 2-3 minutes.
Season to taste with salt and fresh ground black pepper and serve hot, with more Parmesan cheese to sprinkle on at the table if desired. Enjoy!