- Roast the sausages in the oven. SOOO good!
- You can use any type of pasta. I prefer campanelle or farfalle.
- Fresh spinach, people. Fresh.
- I like Bertolli Alfredo sauce.
4-5 hot sausage links
12 ounces campanelle pasta
1/2 - 1 bag of fresh baby spinach - adjust to taste
1 tablespoon olive oil + a drizzle
3 cloves garlic, chopped
1 jar of Alfredo sauce (16 ounces)
1/2 teaspoon of black pepper
2 tablespoons basil pesto
Preheat the oven to 400 degrees. Line a baking sheet with foil. Drizzle sausage links with olive oil and turn to coat. Bake for 15 minutes, turn, and bake an additional 5-10 minutes. Allow sausages to sit for a few minutes and then slice on a diagonal.
Bring a large pot of water to a boil. Salt and then add pasta cooking until al dente. Drain well. Do not rinse.
In a large pan (I like to use my wok) heat the tablespoon of olive oil over medium heat. Stir in the garlic and cook about 2-3 minutes. Add the fresh baby spinach and allow to cook down for a few minutes. Add the Alfredo, pesto and black pepper. Mix well and allow to simmer a bit. Stir in the sliced sausages and pasta. Top with Parmesan cheese if desired.