Sausage, Spinach and Tomato Pasta

29 Apr

Sausage Spinach and Tomato Sauce

This is a favorite weeknight meal with a number of variations. One of the main flavor determinants is the sausage. I like  the Chicken Tuscan Sausage from Woodlands Market in Kentfield, but any handmade chicken, pork or beef sausage works.

In the winter, or if you don’t have access to fresh tomatoes, you can substitute a 28-ounce can of whole San Marzanos, crushed  by hand.  In the spring, hot-house tomatoes are available at the Farmers Market.  And in summer and early fall, there is a wide variety in all shapes and sizes.

This recipe turns out a little bit differently every time but is always full of flavor.  Great leftovers for lunch too.

Start by prepping the tomatoes.

Sausage Spinach and Tomato Sauce

Cut and X in the bottom before submerging in boiled water for 1 minute.

Sausage Spinach and Tomato Sauce

Skin is then easy to remove

Sausage Spinach and Tomato Sauce

Cut tomatoes in quarters and then

Sausage Spinach and Tomato Sauce

chop to small dice.

Sausage Spinach and Tomato SauceSaute the onions and add the sausage

Then add the spinach and tomatoes

Sausage Spinach and Tomato SauceServe with your preferred pasta or over quinoa

Prep Time: 5 minutes  |  Cooking Time: 20 minutes | Serves: 4-5

INGREDIENTS

  • 12 ounces dried orecchiette pasta, or other preferred variety or cooked quinoa
  • 2   tablespoons olive oil
  • 1 onion (medium or 1/2 large), peeled and chopped
  • 1/4 teaspoon hot chili flakes
  • 3-4  chicken sausages (or other preferred variety), removed from casings and crumbled
  • 2 large cloves garlic, minced
  • 6-8 ripe tomatoes, rinsed, cored and chopped (see process above)
  • 8 ounces baby spinach leaves (about 3 packed cups)
  • 4 ounces ricotta salata cheese or 2 ounces of feta, thinly sliced or crumbled

INSTRUCTIONS

  1. Prepare pasta or quinoa according to package instructions. 
  2. In a 12-inch frying pan, cast iron skillet or a 4- to 5-quart pan over medium-high flame, heat pan for 30 seconds and then olive oil for 30 seconds.
  3. Add onion and stir often until lightly browned around the edges, 8 to 10 minutes.
  4. Lower heat to medium and add chili flakes and crumbled chicken sausages.
  5. Stir with a wooden spoon, breaking up sausage, until meat is beginning to brown, 5 to 10 minutes.
  6. Add garlic and continuously stir to blend with other ingredients, about 30 seconds.
  7. Add tomatoes and spinach.
  8. Stir until spinach is wilted, about 2 minutes.
  9. Add sauce to pasta to coat or put on top of quinoa.
  10. Top with ricotta salata.

Adapted from recipe from Sunset Magazine

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One Response to “Sausage, Spinach and Tomato Pasta”

  1. loloslunch April 30, 2013 at 1:58 am #

    Looks great!

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