I don’t know about you but I loooooove pasta. When I was younger, I would get a pasta dish every time we went out to eat. When I first go married, I made pasta dishes at least once or twice a week. I love carbs, and I love cheese, so pasta is my soul mate. However, I’ve since learned that eating pasta that frequently is really not the healthiest choice, so I’ve tried to back off a bit. But that doesn’t mean I love you any less, pasta.
We really enjoyed this dish as it is just packed with flavor! I think sausage is more flavorful than other meats like chicken or beef, so I really enjoy using it in cooking. And oh man the sauce with the pureed roasted red pepper is just amazing! I loved that it was creamy and thick without using heavy cream. And of course, I’m a huge fan of one-pot recipes which require very little cleanup!
You’ll notice that my picture up there looks a little bit more soupy than a sauce with alfredo-like consistency. And you’d be right, though I have no idea why. I followed the recipe exactly, but for some reason my liquid just didn’t thicken very much, and it looks way different from Host the Toast’s picture. But no matter, it was still crazy delicious. I noticed that after leaving it to rest for a few minutes, it did thicken up a bit more, so I probably should’ve just waited to take the photo. But I couldn’t wait! It smelled so good! So my only recommendation would be to maybe use a little less milk and chicken broth, and then you could always add more if you wanted more liquid/sauciness.
- 1 lb ground Italian sausage
- 4 cloves garlic, finely chopped
- 1 tablespoon olive oil
- 1 (16 oz) jar roasted red peppers
- 1½ cups milk, plus ¼ cup for the sauce
- 1½ cups chicken broth, plus ¼ cup for the sauce
- Salt and pepper, to taste
- 12 oz pasta of your choice
- 3 handfuls fresh spinach
- 8 oz cream cheese (reduced fat is fine)
- ½ cup grated parmesan
- In a large pot or high-walled pan, saute the sausage meat with the garlic and olive oil over medium heat, until browned.
- Meanwhile, drain the roasted red peppers, and then puree using a food processor or blender.
- Drain the sausage and return to the pot. Stir in 1 1/2 cups chicken broth, pureed peppers, 1 1/2 cups milk, and pasta. Season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12 minutes. If the liquid has all been absorbed, add the additional 1/4 cup of milk and chicken broth. (Mine hardly absorbed at all, so I didn't need to add any more)
- Stir in spinach, 1 handful at a time, and cook until wilted and hot.
- Stir in the cream cheese and parmesan. Continue to stir until melted. Remove from heat and serve.
Source: Host the Toast