4linksuncured italian sausageno sugar listed in ingredients, see notes; cut into 1 inch pieces
1/2cupvegetable broth
1/4cupmilk
1cupfrozen chopped spinach
1cupparmesan cheesegrated
1cupgrape tomatoeshalved
1/4tsppepper
1Tbspfresh parsleychopped
Instructions
Cook pasta according to package directions.
While pasta is cooking, melt butter in large skillet. Add crushed red pepper, shallot, and sausage. Cook until sausage is browned, about 5 minutes, stirring occasionally.
Add spinach and broth. Cook until most of the liquid is evaporated (about 10 minutes). Add milk, half the cheese, and pepper. Stir well. Heat until slightly creamy, stirring frequently, about 3 minutes.
Stir in pasta and tomatoes and toss well. Serve with remaining cheese, for topping. Garnish with parsley.
Notes
We used Field Roast Italian Sausages for testing purposes, which also made this dish vegetarian. Feel free to use any uncured Italian Sausage with no sugar added instead of the Field Roast.