Thursday, January 22, 2015

Italian Sausage and Spinach Pasta with Red Pepper Goat Cheese Sauce

Wow, this week (past 6 months, really) has been a busy one! The littlest Pye has discovered mobility, so my life has begun revolving around following him around and keeping his little fingers out of everything! As most moms know, easy, quick dinners are a must with a mobile little one around. This dinner was super fast, SO delicious, and made enough for leftovers (holla no cooking tomorrow night!).

I got a free box of Barilla Collezione casarecce in the mail today for a BzzAgent campaign, and it couldn't have arrived at a more perfect time! This pasta had an awesome texture, and the noodles totally absorbed the amazing flavor of the sauce. I got seconds!

1 lb Italian sausage, casings removed
2 cloves garlic, minced
1 tbsp extra virgin olive oil
1 1/2 cup chicken broth
1 1/2 cup milk
3 handfuls spinach
1 red pepper, pureed
4 oz goat cheese
4 oz mozzarella

Brown the Italian sausage in olive oil and garlic. Drain the fat. Add the chicken broth, milk, and pureed red pepper. Stir in the Barilla Collezione, cover and let simmer on low-medium heat for 7-9 minutes. When pasta is done, add spinach, combining until the spinach is cooked. Add in the cheese and stir until melted. Voila! Easy, delicious dinner!

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