I’m sitting her typing while my sweet six week old naps on my chest. Since I’ve been home, hibernating from the cold with my newborn, I’ve had some time to write up some new recipes, well certainly not new to me because we’ve been enjoying this pasta recipe for a while. I’ve found that pasta and sausage is a favorite!

A few other variations of this recipe:
~Use hot Italian sausage to add more spice
~I love the crunch of spinach with pasta so I like to add more spinach to make “a bed” to go under the pasta.
~ If you want more sauce, add another cup of chicken broth, however, I would only do this if you plan to consume the entire dish that night. Leftover pasta with too much liquid can cause the pasta to become soggy.

Ingredients: 
1 lb pasta (I used brown rice fusilli)
4 tablespoons olive oil
1/2 lb Italian sausage
1 cup sundried tomatoes
1 onion, diced
1 cup chicken broth
1/2 cup dry white wine
2 cups fresh spinach
3 cloves garlic, minced
1 tablespoon fresh parsley
1/2 teaspoon crushed red pepper flakes
salt and pepper to taste

Directions:
1. Prepare the pasta as directed, 1-2 minutes before al dente.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook until brown. Remove from skillet.
3. Add the remaining 2 tablespoons of olive oil to the skillet and cook the onion until tender, about 5-6 minutes.
4. Add the garlic and cook until fragrant, about 1 minute. Add chicken broth, white wine, and sundried tomatoes. Bring to a boil then reduce to a simmer for 5 minutes.
5. Return the sausage to the skillet. Add spinach, salt and pepper to taste.
6. Add the pasta to the skillet and toss all together and cook for a minute or so to allow all the flavors to marry. Top with fresh parsley and crushed red pepper flakes and enjoy!