For dinner I had planned to grill up some sausages, and make a quick side, but of course I had no sausage buns. I had no intention of being creative, as I had a huge headache, there was homework I was helping my daughter with, all the while trying to find my son’s missing Hotwheels car (that could have been anywhere).

 

When things simmered down, I found myself pulling out frozen spinach and rinsing mushrooms, I had a good feeling about this one..

In this household, I usually have to blend up an array of veggies when I put them in sauce, but with the right amount of garlic, I was going to let these ones stay chunky and flavorful.

Needless to say, this dish came out way better than expected, sweet sausages, meaty mushrooms, and nutrient rich spinach meddled in a bright tomato sauce. Perfection!

Topped with parmesan, this Florentine pasta is sure to please, and as always a cinch to make ;)  What you need:

  • 1 pkg sweet italian sausages
  • 2 tbsp olive oil
  • 1 med onion, chopped
  • 2-3 cloves garlic, minced
  • 4 oz mushrooms (half a pkg),rinsed & quartered
  • 1 cup frozen spinach (full pkg fresh spinach)
  • 1 8oz can seasoned tomato puree
  • salt and pepper to taste
  • parmesan cheese to top

Heat large skillet on med-high heat. Place sausages and about 1/4 cup water in skillet. (water prevents burning). Cook sausages until water evaporates and they are lightly browned. Remove from heat.

In same skillet, add olive oil, onions, and garlic. (if necessary deglaze with a splash of wine)

Meanwhile, slice sausage into rounds. (disregard if its undercooked, it will be placed back into skillet to continue cooking)

Once onions are translucent in color, add in mushrooms, spinach, sausage, and tomato puree. Simmer for 10-15 mins. Serve over your favorite pasta and top with parmesan. Enjoy!

 

 

 


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