SAUSAGE PASTA & SNEAKY SPINACH

Serving size 4-6

Ingredients

2 TBSP of lard or olive oil

4 Sweet sausage links uncased

1 box of rigatoni, or penne, or other noodle shape desired

4 large shallots, cut into half moons

6 garlic cloves, smashed and diced

2 TBSP tomato paste

2 TBSP sundried tomatoes in oil, chopped

1 TBSP red pepper flakes

1 TBSP dried oregano

1 TBSP Dried Parsley

1 bunch of beech mushrooms, bottom removed, and separated.

1 cups of reserved pasta water

2 fresh bay leaves

1 cup  heavy cream at room temperature

1 package of frozen spinach

½ cup of parmesan cheese, finely grated

½ cup of pecorino romano, finely grated

Salt to taste

METHOD

In a large stock  pot, fill with water and salt the water to taste, it should be salty! And bring to a rough boil. Add the lard to a large heavy bottomed saucepan on medium high. Once the lard is shimmering add in the pork sausage.  Break up with a spoon. Continue to cook until fragrant and starting to look crispy, remove the pork from the pot. Add the shallots and caramelize onions until tender and translucent. Turn the  burner to low, add in the garlic,  tomato paste, sun dried tomatoes, red pepper flakes, dried oregano & parsley, and beech mushrooms. Stir to combine and cook for a few minutes. 

Add the pasta noodles to the large pot of boiling water and cook noodles till al dente. Make sure to stir the pasta once in the water. Reserve about 1 cup of pasta water and add to the pot with the sauce. Add the bay leaves and  spinach to the sauce and turn off the heat. Once the sauce is slightly cool. Add the heavy cream and stir to combine. Then return the burner to low.

Drain and add the pasta to the sauce, stir to fully coat noodles. They should look slightly glossy and the sauce should cling on to the noodles. That is a good sign that it has been properly melded. Add ½ the grated cheese mix to the pasta and toss again.Give it a taste test, and see if it needs more salt.Serve with a few fresh basil leaves and grated cheese and enjoy!

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