TUSCAN SAUSAGE PASTA

SHARE
SERVINGS
4
PREP TIME
10
MIN
COOK TIME
20
MIN
TOTAL TIME
30
MIN
DIFFICULTY
Easy
  • 1 PACKAGE FARMER JOHN PREMIUM MILD PORK ROLL SAUSAGE  
  • 8 OZ. UNCOOKED PASTA 
  • 3 CLOVED GARLIC, MINCED 
  • 1/2 CUP CHICKEN BROTH OR DRY WHITE WINE 
  • 1/2 TSP. DIJON MUSTARD 
  • 1 TSP. FLUR 
  • 1 TSP. LEMON JUICE 
  • 1/4 CUP SUN-DRIED TOMATOES 
  • 1 CUP HEAVY CREAM 
  • 1 1/2 CUPS BABY SPINACH 
  • SMALL HANDFUL FRESH BASIL, CHOPPED FINELY 
  • SALT 
  • PEPPER 
  • FRESHLY GRATED PARMESAN CHEESE
  1. BOIL A SALTED POT OF WATER AND COOK PASTA AL DENTE ACCORDING TO PACKAGE DIRECTIONS.
  2. TAKE THE SAUSAGE OUT AND CRUMBLE THE MEAT INTO A SKILLET. SAUTÉ OVER MEDIUM-HIGH HEAT FOR 5 MINUTES, STIRRING OCCASIONALLY, UNTIL IT’S NICELY BROWNED ON THE OUTSIDE.
  3. REMOVE THE SAUSAGE FROM THE PAN AND SET ASIDE. IF THERE’S A LOT OF FAT, DISCARD MOST OF IT. 
  4. ADD THE GARLIC, CHICKEN BROTH, DIJON MUSTARD, FLOUR, AND LEMON JUICE TO THE PAN. STIR UNTIL WELL COMBINED (BE SURE TO SCRAPE UP ANY BROWN BITS FROM THE BOTTOM OF THE PAN) AND LET IT BUBBLE FOR A MINUTE OR TWO.
  5. ADD THE SUN-DRIED TOMATOES AND CREAM TO THE PAN. LET IT COOK FOR 2-3 MINUTES.
  6. ADD THE SAUSAGE BACK INTO THE PAN. COOK FOR ANOTHER FEW MINUTES UNTIL THE SAUCE HAS THICKENED UP A BIT. 
  7. STIR IN THE BASIL AND SPINACH. LET IT COOK FOR A MINUTE OR SO UNTIL IT WILTS. GIVE THE SAUCE A TASTE AND SEASON WITH EXTRA SALT & PEPPER IF NEEDED.
  8. DRAIN THE PASTA AND TOSS IT WITH THE SAUCE. SERVE IMMEDIATELY WITH SOME FRESHLY GRATED PARMESAN IF DESIRED. 
INSPIRATION: SALT & LAVENDER