Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach
This meaty spaghetti in a emollient sauce is the whole parcel for an effortless party.
INGREDIENTS:
- 12 oz. spaghetti
- 1 tbsp. extra-virgin olive oil
- 2 cloves Garlic, Chopped
- 3/4 lb. cooked Italian sausage links, sliced
- 3 c. baby spinach
- 1/2 c. chopped sun-dried tomatoes
- 3/4 c. low-sodium chicken broth
- 3/4 c. heavy cream
- kosher salt
- Freshly ground black pepper
- Freshly grated Parmesan, for garnish
Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach
DIRECTIONS:
- In a larger pot of preserved stewing water, prepare spaghetti according to encase directions until al dente. Drain and return to pot.
- In a monumental skillet over medium utility, passion oil. Prepare flavouring until odoriferous, 1 time. Add airship, spinach, and sun-dried tomatoes and make until dirigible is suntanned and vegetable is sauteed, 3 to 5 transactions. Add poulet stock and soggy emollient and channelise to a simmer. Let thicken until sauce is creamy, then add spaghetti to pan and flip until full oily. Flavour with restrainer and flavouring.
- Garnish with Parmesan and pair.
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