This is a simple, tasty recipe the boy & I have been enjoying lately. I found it in one of my cooking magazines (yes, I get those – two, in fact) and decided to try it out. It doesn’t take long, and it’s yummy even when re-heated as leftovers – two of my criteria for favorite meals.
Smoked Sausage Rotini
- 1 package rotini or other short spiral pasta (16 oz.)
- 10 oz. fresh spinach*
- 1 lb. smoked turkey sausage, sliced
- 8 Tbsp. grated Romano cheese, plus extra for topping if desired
- 3 Tbsp. extra virgin olive oil, divided
- 1/4 tsp. salt
- 1/4 tsp. ground black pepper
*I don’t actually have any clue how much 10oz of spinach is. I just buy a big ol’ bundle of it at the store, and pluck leaves off until my skillet is full. That’s worked for us so far. The exact amount is not critical for a recipe like this.
- Cook rotini according to package directions; drain.
- Meanwhile, cook spinach with salt, covered, in a large skillet over medium heat 5 minutes or until wilted, stirring occasionally. Drain, place aside in large bowl with pasta.
- In the same skillet, cook sausage in 1 tablespoon of the oil over medium heat 3 minutes or until brown.
- Add sausage, cheese, remaining oil, and pepper to the bowl with the rotini and spinach.
- Toss together and enjoy.