Holiday Pasta with Italian Sausage and Spinach
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- 1 head(s) garlic whole, with end sliced off
- Extra Virgin Olive Oil
- 1 pound(s) Italian Sausage can use sweet or hot
- 3 cup(s) large shell pasta penne rigatoni or shell
- 4 tablespoon(s) butter
- 4 tablespoon(s) flour
- 2 cup(s) milk
- 1 sprig(s) thyme leaves removed
- 1 sprig(s) oregano leaves removed
- 3 cup(s) spinach chopped
- pinch(s) salt and pepper generous
- red pepper flakes for serving optional
- Preheat oven to 400. Place the garlic head in a small piece of aluminum foil, drizzle with oil, seal and roast for 35 minutes. Remove from heat and set aside.
- In a small sauce pot, melt the butter. Add the flour, whisking constantly for 1 minute. Slowly add the milk, continuing to whisk another 5 minutes or so until the sauce gets thick and creamy. Add in the herbs, salt and pepper and whisk a little more. Transfer cream sauce to a small food processor or blender. Add the roasted garlic cloves by squeezing them out of the skins and pulse sauce until very smooth. Cover to keep warm.
- In the meantime, heat a medium skillet over medium high. Add the sausage and break up with a wooden spoon, cooking until browned all over, 6-8 minutes.
- Bring a large pot of salted water to a boil. Add the pasta and boil until al dente. Drain and return to the pot.
- Pour the cream sauce over the pasta, along with the spinach
- Toss to coat until spinach just begins to wilt. Taste for seasoning. Serve hot
This recipe is a personal recipe added by pjbutler and has not been tested or endorsed by MyRecipes.
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Holiday Pasta with Italian Sausage and Spinach Recipe at a Glance
- COURSE: Main Dishes