I realized AFTER making this that it was really calling for the pre-cooked sausage - more like a kielbasa - but this version worked just fine. I also subbed button mushrooms instead of wild.
And here's the finished product. It was really great! It makes a good sized casserole dish full and gave me lots of lunches!
I'm really learning that these recipes are just guidelines - once you make them - you can think of so many things to add and make them your own!
Rotini with Sausage, Mushrooms & Spinach
Button mushrooms would also be fine here.
This recipe can be prepared in 45 minutes or less.Yield: Serves 4
3 tablespoons olive oil
3/4 pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4 pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
3/4 cup chopped shallots
5 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
1 10-ounce package ready-to-use spinach leaves
1 1/4 cups canned low-salt chicken broth
3/4 pound rotini or penne pasta, freshly cooked
2 cups (about 8 ounces) grated provolone or mozzarella cheese
Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes.