Recipes

[IamMrsG]

Radiatore with Sausage and Spinach

16 ounces radiatore pasta

12 ounces pork sausage*

1 teaspoon minced garlic

8 cups (5 ounces) pre-washed baby spinach leaves

1 pint ripe grape tomatoes or cherry tomatoes

½ cup shredded mozzarella cheese**

½ cup shredded Parmesan

Salt and black pepper to taste

Cut the tomatoes into halves and place the pieces in a 3-quart or larger serving bowl.

Place the pasta in 3 quarts of boiling, salted water and cook until tender, 7 to 10 minutes. When the pasta is done, drain and set aside.

Meanwhile, place the sausage in an extra-deep, 12-inch nonstick skillet that has a lid. Cook the sausage over medium-high heat until it is browned and well crumbled, stirring frequently to break up the meat, about 7 minutes. Drain the fat.

When the meat has browned, reduce the heat to medium-low and stir in the garlic. Add the spinach leaves to the skillet on top of the meat, but do not stir. Cover the skillet and cook until the leaves are just wilted and still bright green, about 3 to 4 minutes.

Add the hot, drained pasta to the bowl with the tomatoes. Add the sausage and spinach to the pasta and tomatoes. Sprinkle the cheeses over the bowl and stir and toss until well blended and the cheese melts. Season with salt and pepper to taste. Serve at once.

Makes 6 servings.

*I substitute Italian sausage for the pork sausage. **I use fresh mozzarella.

Note: We like this with Shiraz and a loaf of hot, crusty bread.