This beautiful work of art is my ultimate comfort food. A creamy treat that I am sure you are going to love. Lunch or dinner will be awesome again if you only give this recipe a try!
Ingredients:
a large handful of baby spinach (about 2.3 ounces, 65g), chopped or not
1 chicken bouillon cube
1 red bell pepper, chopped
5 cloves of garlic, minced
1 medium onion, chopped
1 tbsp butter (0.5 ounces, 14g)
¾ c sun-dried tomatoes, chopped (100g)
½ c water
½ c Parmesan cheese (1.5 ounces, 43g)
salt and pepper to taste
1 pound box of penne or other pasta (454g)
1 c heavy cream
A handful of fresh basil leaves (about 1.5 ounces, 43g), chopped
15 ounces can of chopped tomatoes (425g)
1-pound Italian sausage (454g)
2 tbsp olive oil
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the pasta and cook until al dente. Drain, then add butter and toss until well coated.
Sauce:
Place a pan on the stove and turn the heat to medium.
Add olive oil and allow it to become hot.
Add the onion and red pepper, then sauté until soft.
Add the sausage, then cook for a few minutes until brown.
Add the sundried tomato and minced garlic, then sauté for a minute or until aromatic.
Add ½ cup of water, chopped tomatoes, and bouillon cube. Stir until well blended.
Add the cream, then stir until well mixed. Simmer for 2 minutes.
Add the Parmesan cheese, then stir until melted completely.
Add the baby spinach, then stir and cook for about a minute or until wilted completely.
Add chopped basil, salt, and pepper. Stir until well blended.
Add the buttered pasta, then toss until well combined.
Serve and enjoy!
[penci_recipe]