Try saying THAT five times fast. It's a tongue twister and a mouthful of ingredients, but oh so tasty.
I found this recipe inspiration on DELISH.com but changed the portions and added a few things to include my own twist on things. I also created a different cream sauce because I'm a sauce queen and love my food drenched in it.
This pasta dish isn't your classic meatballs and red sauce. Instead it packs in lots of vegetables and just as much flavor. I'm glad I tried this recipe because I found out that it can feed a crowd. Luckily I always have a hungry husband who is willing to go back for seconds and maybe even thirds.
If you're cooking for a big family or a few friends then this will be perfect dish to keep everyone full. If you're cooking for less, just be sure not to make as much pasta or you will have too many leftovers! Two cups of pasta generally serves one person so plan accordingly.
Also, a friendly tip: Make sure to salt your pasta water. It's critical if you want to avoid sticky starchy pasta!
Sun-dried tomato chicken sausage, mushrooms, spinach, and cream sauce over whole wheat pasta:
Ingredients:
4 cups whole wheat pasta
1 package of sun-dried tomato chicken sausage
1/2 onion
2 cloves garlic
Olive oil
12 oz mushrooms
1 bag of washed spinach
1/2 cup Sun-dried tomatoes
Salt and pepper
1 1/4 cup Parmesan
1 cup heavy cream
1/4 cup chicken stock
1/4 cup white wine
6 Tbsp butter
Instructions:
Add 1 tablespoon of salt to 4 quarts of water and bring to a boil. Add pasta and cook according to packaging. I cooked mine about 10 minutes. Save your pasta water after cooking.
While the water is coming to a boil, saute the onion and garlic with a tablespoon of olive oil. Cook for 2-3 minutes. Then set aside on a plate.
Pour 1 tablespoon of the olive oil from the sun-dried tomato jar into a pan and saute the mushrooms in that oil for about 4 minutes. Set aside with the onions and garlic.
Cook sun-dried tomato chicken sausage according to packaging. Set aside and let rest for about 5 minutes. Diagonally cut the sausage and save for later.
Melt butter in the pan and then pour heavy cream, chicken stock, and white wine. Bring mixture to a boil and then simmer.
Add in parmesan cheese while whisking to avoid clumps.
Once the cream sauce is thickened, add back in the cooked and drained pasta, a splash of pasta water, onions and garlic, mushrooms, chicken sausage, and sun-dried tomatoes.
Mix everything together well and then wilt the spinach into the dish.
Enjoy!
