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Pasta With Sausage & Spinach Cream Sauce


    1 lb of  Hot Italian hot sausage.
    3 tablespoons olive oil
    1 medium onion, chopped.
    4 garlic cloves, chopped.
    1 quart chicken stock or canned broth
    1 10 oz. package of frozen spinach, drained of all water
    1 cup heavy cream.
    1/2 cup chopped parsley.
    Salt and white pepper to taste
    1 lb rigatoni.


Remove the casing from the sausage and pulse it in a food processor until just ground.

Sauté the sausage and onion in the oil, until the onions are soft but not browned.

Stir and mash the sausage with a wooden spoon as it sautés to ensure it remains crumbled.

Add garlic about a minute or two before the sautéing is done. 

Add chicken stock and spinach.

Bring to a boil and then simmer, uncovered, for 15 minutes. 

Add the cream, bring to a boil and simmer for a few minutes.

Add parsley and salt and pepper to taste at end.

Serve with grated Parmesan cheese.


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