Wednesday, June 01, 2005

Whole Wheat Rotini with Spicy Turkey Sausage and Spinach

Whole Wheat Rotini with Spicy Turkey Sausage and Spinach(Adapted from CL)

14 ounces chicken broth, divided
4 quarts water
14 ounces dry whole wheat rotini
1 teaspoon olive oil
1 1/2 cups chopped yellow onion
2 garlic cloves, minced
16 ounces hot Italian turkey sausage, casings removed
8 ounces baby spinach
1/2 cup half-and-half
2 ounces freshly grated pecorino Romano cheese
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

In a small saucepan, add 1/2 cup chicken broth and place over medium heat. Simmer until reduced to about 3 tablespoons and emove from heat.

In a dutch oven, combine water and remaining broth. Bring to a boil and stir in pasta. Cook according to package directions, usually about 10 minutes. Drain and keep warm.

Reduce heat to medium and place dutch oven back over heat. Add oil and onion. Cook 4 minutes or until tender, stirring occasionally. Add garlic and cook 1 minute, stirring constantly. Add sausage to pan and cook until browned, stirring to crumble. Stir in spinach and cook 2 minutes or until wilted. Add reduced broth, half-and-half, and cheese. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.

Add sausage mixture to pasta, and stir in salt and pepper.

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