Serves 6
- Ingredients:
- 16 oz pasta (we like Cellentani)
- 1 lb – ground Italian Sausage
- 1 large onion – chopped
- 6 cloves garlic – finely diced
- 2 tspn – butter
- 1 tspn – Salt
- 2 TBSP – flour
- 16 oz – Half-and-Half cream
- 5 oz – Fresh Spinach
- 4 Calabrian Chiles – thinly sliced lengthwise (Delallo brand preferred)
- 18 sun Dried Tomatoes – thinly sliced lengthwise (Delallo brand preferred)
- 4 oz – Mascarpone
- 1 cup – grated Parmesan cheese
- Salt & Pepper – to taste
In a large pot, cook the pasta with salt al dente, drain and set aside.
In a large skillet at medium high heat, add butter and start browning the sausage. When the sausage is 2/3 cooked, stir in the onion and garlic and finish cooking the sausage.
Add the flour to the meat mixture and stir until flour is browned – about 2-3 minutes. Add the Half-and-Half cream and salt – stir to thicken. Set the heat to simmer and stir in the Spinach, Calabrian chilies and sun dried tomatoes until the spinach is lightly wilted. Remove from heat and stir in Mascarpone.
In the large pot of pasta, stir in the meat mixture and parmesan cheese. Salt & pepper to taste.