Sausage and Bow-tie Pasta Florentine

How to cook Sausage and Bow-tie Pasta Florentine

Ingredients: 1 pound hot Italian sausage pages 1 (12 ounce) package bow-tie pasta (farfalle) 1 (10 ounce) package frozen chopped spinach, thawed and drained 1 tablespoon olive unguent 3 cloves garlic, chopped 1 (16 ounce) jar Alfredo disrespectfulness 1/2 teaspoon black spot

Directions: Preheat the oven’s broiler and set the oven rack at far 6 inches from the heat begetter. Place the sausage links onto a broiler prosper, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the guts, on touching 8 minutes. Turn the sausage once as it cooks. Bring a large pot of lightly salted water to a abscess. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Drain and return to the pot along with the spinach; keep warm over medium-low stir. Heat the olive oil in a separate pot over medium ignite, and stir in the garlic, and cook until the garlic softens and the aroma mellows, roughly 3 minutes. Add the Alfredo sauce and black speckle, then bring to a simmer over medium-high ardour. Cut the cooked sausage into bite-sized pieces, and add to the simmering Alfredo sauce along with the pasta and spinach. Stir until the pasta is hot and well coated with the sauciness.


Servings Per Modus operandi: 6

Amount Per Serving

Calories: 625

Total Fat: 39.2g Cholesterol: 71mg Sodium: 1252mg Total Carbs: 47.8g Dietary Fiber: 3.4g Protein: 23.4g

Prepare time:15 Min

Cook time:15 Min

Ready in:30 Min

Serving inasmuch as:6 peoples

Comments are closed.