Tomato Spinach Pasta (Print Version)
# Ingredients:
01 -
1 cup heavy cream.
02 -
1 cup chicken broth.
03 -
1 teaspoon Worcestershire sauce.
04 -
1 teaspoon honey.
05 -
1/2 teaspoon each: onion powder, mustard powder, basil, oregano, parsley.
06 -
2 teaspoons olive oil.
07 -
1/2 pound ground sausage.
08 -
1/2 cup dry white wine.
09 -
3 tablespoons butter.
10 -
3 cloves garlic, minced.
11 -
2 tablespoons flour.
12 -
2 tablespoons tomato paste.
13 -
1 can (14.5 oz) diced tomatoes, drained.
14 -
3 tablespoons cream cheese.
15 -
3/4 cup grated Parmesan.
16 -
1/2 pound Mezzi Rigatoni.
17 -
3 cups baby spinach.
# Instructions:
01 -
Mix sauce ingredients, set aside.
02 -
Cook sausage in oil, remove when done.
03 -
Add wine to pan, reduce by half.
04 -
Add garlic, cook 1 minute.
05 -
Melt butter, add flour and tomato paste.
06 -
Slowly add sauce mixture, stirring.
07 -
Add tomatoes, bring to boil then simmer.
08 -
Cook pasta separately until al dente.
09 -
Add cream cheese to sauce.
10 -
Stir in Parmesan gradually.
11 -
Add spinach, let wilt.
12 -
Combine with sausage and pasta.
# Notes:
01 -
Use block Parmesan for best melting.
02 -
Tub cream cheese melts better than block.
03 -
Any pasta shape works well.
04 -
Honey balances tomato acidity.