Recipe: Rotini with Sausage, Spinach and Mushrooms

This past couple of weeks I have NOT been able to cook near as much as I would like - but I do have one recipe that I made a couple of weeks ago ready to share!

Just the name and the main ingredients - Penne with Sausage, Spinach and Mushrooms. What more could you need?

I realized AFTER making this that it was really calling for the pre-cooked sausage - more like a kielbasa - but this version worked just fine. I also subbed button mushrooms instead of wild.

I was AMAZED at the spinach! I've never actually cooked with fresh spinach. I've eaten it a million times but cooking with it is unique. You load the pan and then in just a few minutes - poof - it's deflated! I was a bit conservative because I didn't know if Larry would like it - but next time I would add what the recipe asked for.

Then - throw the pasta in! Smelling good...Once you add the cheese - it creates a sauce with the chicken broth. The cheese gets a bit stringy as mozzarella tends to - but I was really surprised by the sauce that created.

And here's the finished product. It was really great! It makes a good sized casserole dish full and gave me lots of lunches! 

I'm really learning that these recipes are just guidelines - once you make them - you can think of so many things to add and make them your own! 

Rotini with Sausage, Mushrooms & Spinach

(Bon Appetit - October 1998)

Button mushrooms would also be fine here. This recipe can be prepared in 45 minutes or less. Yield: Serves 4 Ingredients 3 tablespoons olive oil 3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds 3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced 3/4 cup chopped shallots 5 garlic cloves, minced 1/2 teaspoon dried crushed red pepper 1 10-ounce package ready-to-use spinach leaves 1 1/4 cups canned low-salt chicken broth 3/4 pound rotini or penne pasta, freshly cooked 2 cups (about 8 ounces) grated provolone or mozzarella cheese Directions Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes.