Pasta with Spinach, Sausage, & Three Italian Cheeses - Ricotta, Fontina and Parmigiana
Chef's notes
This is a simple delicious dish requiring little prep work; ½ recipe Pete’s Garlic Oil, packaged spinach, sausage, and Italian cheeses.
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Pasta with Spinach, Sausage, & Three Italian Cheeses - Ricotta, Fontina and Parmigiana
Ingredients
½ recipe Pete’s Garlic Oil above
1-pound penne or your favorite pasta
8-ounces fresh spinach
1-pound sausages or ground sausage meat
Chicken broth
1 cup ricotta cheese
4- ounces fontina cheese shredded (4 ounces equal about 1 cup shredded)
½ cup grated parmigiana cheese (or to taste)
Instructions
Assemble and simmer ½ recipe Pete’s Garlic Oil.
Sauté spinach in ¼ cup of the olive from Pete’s Garlic Oil in a pan large enough to hold all ingredients. Remove spinach to a holding dish when wilted and secreted liquid is evaporated.
Sautee sausages or sausage meat adding more garlic oil if needed. If using sausage meat, use a spatula to break apart while browning. Remove to the holding plate when just cooked through. If using sausages, when cool enough to handle, slice them.
Bring salted pasta water to a boil in a large pot. Cook pasta al dente; strain and reserve.
Meanwhile, add a cup of chicken broth to the cooking pan along with ricotta and fontina. As cheeses melt, add more broth as needed to form a light and creamy sauce. Toss with pasta.
Stir in the remaining contents from Pete’s Garlic Oil (garlic infused olive oil, pot roasted garlic and spices), spinach, sausage and grated parmigiana. Garlic cloves will disintegrate when mixing. Add more broth as needed for a smooth and moist consistency. Have extra grated parmigiana available.
