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Penne with Baby Spinach and Andouille Sausage

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Ingredients

  • 1 slice hearty white sanwich bread, torn into pieces
  • 3 Tbs. butter
  • 3 garlic cloves, minced
  • 1/4 tsp. red pepper flakes
  • 1 large "link" andouille sausage, cut in half lengthwise, then crosswise
  • 3 3/4 cups chicken broth
  • 1/2 cup half and half
  • 1/2 cup heavy cream
  • salt and pepper
  • 12 oz. penne
  • 6 cups baby spinach
  • 1 cup grated parmesan

Details

Preparation

Step 1

1. Process bread in food processor until coarsely ground. Melt 1 Tbls. butter in a large skillet over medium heat. Add one third of the garlic and cook until fragrant, about 30 seconds. Add bread crumbs and cook, stirring frequently, until golden brown, about 5 minutes. Transfer to bowl.
2. Melt remaining 2 Tbls. butter in now-empty skillet over medium high heat. Add remaining garlic, pepper flakes, and sausage. Cook until fragrant and sausage has browned a little. Stir in broth, cream, 1/2 tsp. salt and 1/4 tsp. pepper and bring to simmer. Add penne and cook, stirring occasionally, until al dente, about 10 minutes
3. Off heat, stir in spinach and parmesan. Season with salt and pepper to taste. Sprinkle with toasted bread crumbs. Serve.

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