Pasta and sausage are most often served together with a rich and heavy tomato sauce. I wanted to do something different. I serve my pasta with a spicy sausage, where I have removed the casing, and together with tomatoes, spinach, a lot of parmesan and fresh sage. This delicious dish is really quick to prepare and has a lot of taste from already tasteful sausages.
Ingredients (4 pers.):
- 1 lb fettuccine pasta
- 2 tbsp olive oil
- 2 garlic cloves
- 3-4 sweet or hot Italian sausages (if using link sausage, remove it from the casing)
- 15 cherry tomatoes
- 6 oz fresh spinach
- 20 fresh sage leaves
- ½ cup or more freshly grated Parmesan
- salt and freshly ground black pepper to taste
Bring a large pot of salted water to boil for the pasta. Cook the pasta until it is tender but still has chewiness.
While the pasta is getting ready, pour the oil into a big skillet over medium heat. Chop the garlic and sauté in the olive oil. The crumble the sausage meat into it, making the bits quite small (1/2”). When the meat is starting to change color, add the tomatoes. Fry shortly, then add the spinach and carefully stir. Add sage leaves, parmesan and season with salt and black pepper. Save some sage and parmesan for the serving.
Add the pasta into the skillet and try to get the flavors everywhere on the pasta. Finish with some extra salt and pepper and serve directly.
My plate is from Swedish “H&M Home”.
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