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Sunday, May 2, 2010

Fusilli with Spicy Sausage and Spinach

1 lb fusilli pasta
1 tbsp olive oil
1 small leek, chopped
1 6 oz pkg, crimini mushrooms, chopped
4 cloves garlic, minced
1 lbs spicy Italian sausage, casings removed
1 cup chicken stock, no salt added
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags baby spinach
grated parmesan


Bring a pot of salted water to a boil. Add pasta; cook as package directs. Chop the leek, mushooms and garlic.

Heat the oil in a skillet over medium high heat, brown the sausage. Add the leeks, mushrooms and garlic and saute for about 7 minutes.

Stir in the chicken stock, and bring to a simmer. Add the cream and the nutmeg. Let simmer for about 1 -2 minutes. Remove from heat.

Place the spinach in a colander and drain the pasta over the spinach. This will help the spinach wilt. Pour the pasta and the spinach into the sausage mixture and combine. Serve with grated parmesan.