Servings: 6 servings
Calories: 360kcal
Cost: 20
Equipment
- Cutting board
- Chef’s knife
- Paring knife
- Wooden spoon
- Large skillet
Ingredients
- 1 package Italian Sausage or 1 lb Italian Sausage Meat
- 2 tbsp olive oil
- 227 g cremini mushrooms 1 small package
- 1 onion diced
- 2 cloves of garlic thinly sliced or 1 tsp jarred chopped garlic
- ½ cup white wine
- 1 L beef stock
- 2 to 3 sprigs of fresh rosemary
- 1 cup tightly packed baby spinach or two cubes of frozen chopped spinach defrosted and drained
- 250 ml whipping cream
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Remove sausage meat from casings, brown in a skillet with olive oil, breaking it up as it cooks.
- Add diced onions and mushrooms to the skillet and cook until soft.
- Add garlic (and fresh spinach if using) to the skillet and cook until the garlic is fragrant and the spinach has wilted.
- Deglaze the skillet with white wine and allow it to reduce almost completely.
- Add beef stock in portions, allowing it to reduce after each addition.
- Stir in rosemary, cream, and frozen spinach (if using), and simmer until the sauce thickens.
- Season with salt and pepper to taste.
- Toss the sauce with cooked casarecce or penne pasta, and mix in the Parmesan cheese until evenly coated.
- Serve hot, garnished with extra cheese or herbs if desired.
Nutrition
Serving: 1servings | Calories: 360kcal | Carbohydrates: 8g | Protein: 14g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 85mg | Sodium: 900mg | Potassium: 400mg | Fiber: 1g | Sugar: 3g | Vitamin A: 10IU | Vitamin C: 2mg | Calcium: 15mg | Iron: 6mg
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