Creamy Sausage Farfalle Pasta with Spinach and Sundried Tomatoes
Ingredients:
- 1 lb ground sausage
- 1 pint heavy cream
- Garlic (to taste)
- 1 cup chicken broth
- 1 box farfalle pasta
- 1 bag baby spinach
- 1 cup sundried tomatoes, chopped
- 5 oz Parmesan cheese, grated
- 1 tbsp flour
- Salt and pepper (to taste)
- Olive oil
- Optional: garlic bread sticks for serving
Instructions:
- Cook the Sausage:
- Heat a large skillet over medium heat and add a drizzle of olive oil.
- Add the ground sausage to the skillet, breaking it up with a spatula. Cook until browned and cooked through, about 8-10 minutes.
- Once cooked, remove the sausage from the skillet and set aside.
- Prepare the Pasta:
- In a large pot, bring salted water to a boil.
- Cook the farfalle pasta according to the package instructions until al dente. Drain and set aside.
- Make the Cream Sauce:
- In the same skillet used for the sausage, add a bit more olive oil if needed.
- Mince the garlic and add it to the skillet, sautéing for about a minute until fragrant.
- Sprinkle the flour into the skillet and stir to combine with the oil and garlic, cooking for another minute.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps.
- Pour in the heavy cream and bring the mixture to a simmer, stirring occasionally until it starts to thicken, about 5-7 minutes.
- Combine Everything:
- Once the cream sauce has thickened, add the cooked sausage back into the skillet.
- Stir in the cooked farfalle pasta, chopped sundried tomatoes, and baby spinach. Cook for an additional 2-3 minutes until the spinach has wilted.
- Season with salt and pepper to taste.
- Finish and Serve:
- Grate the Parmesan cheese over the pasta and stir until melted and well combined.
- Remove from heat and serve immediately.
- Optionally, serve with garlic bread sticks on the side for dipping into the creamy sauce.
Enjoy your creamy sausage farfalle pasta with spinach and sundried tomatoes! It’s a flavorful and comforting dish perfect for any occasion.
