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Wednesday, April 28, 2010

Sausage Pepper and Spinach Farfalle

Two confessions:

1. I accidentally initially spelled the word "Tomato" in the title Dan Quayle style, tomatoe. Hanging my head in shame.
2. I made this recipe so long ago that I am sort of winging it from memory, so don't blame me if it doesn't work.

Sausage Pepper and Spinach Farfalle

1-lb package of farfalle (bowtie) pasta, cooked and drained
3 links of Italian sausage
1 small bag of fresh spinach, washed
1 red bell pepper, chopped roughly
1 14.5 oz can of chicken broth
Olive oil
Garlic powder

In the same pot that you cooked the pasta, heat 3 Tbsp olive oil over medium-high heat. Brown the sausages on all sides, about 8 minutes. Add the can of chicken broth to lightly poach the sausages for about 2-3 minutes, uncovered on medium-high heat. Remove the sausage links and set aside. When cool enough to handle, slice into 1/2 inch slices and set aside. In the meantime use the poaching liquid to wilt the spinach leaves. When wilted, add the pasta and chopped pepper.  Toss with sausage and add garlic powder, salt and pepper to taste. 

Best thing is that this is a one pot dish, so a minimal of cleaning up afterwards!

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