Creamy Pasta with Italian Sausage, Italian Sausage, Sundried Tomatoes, and Spinach

 

Ingredients

• 1 lb Ground Italian Sausage
• 1 Cup Sun-Dried Tomatoes in oil with Italian Herbs
• 1/4 Cup All Purpose Flour
• 6-7 Garlic Cloves, minced
• 1 Cup Heavy Cream
• 1 Cup Chicken Broth
• 1 Cup Fresh Parmesan
• 1/2 Cup Shredded Mozzarella
• 10 oz Bag Fresh Spinach, roughly chopped
• 16 oz Box Bowtie/Farfalle Pasta You can use any type of pasta you want, but this type really does work best for this recipe
• 2-3 Cups Pasta Water
• Salt and Pepper to taste if needed I never use it, but some people may want it a bit saltier

Instructions

• Bring your pasta water to a boil. Be sure to add plenty of salt. Cook the pasta to al dente according to package directions. BE SURE TO RESERVE 2-3 CUPS OF THE WATER BEFORE DRAINING IT WHEN IT IS FINISHED COOKING! Also, do not rinse the pasta.
• In a large skillet, brown the Italian Sausage, do not drain.
• Stir in the sun-dried tomatoes.
• Stir in the garlic and let it cook until fragrant, about 1 minute.
• Stir in the flour and let it cook down for about 3-4 minutes to cook out the flour taste.
• Add the heavy cream and chicken broth and stir until thickened.
• Add the parmesan and mozzarella cheeses, stirring until the cheese is all melted. The sauce will be very thick and gluey at this point.
• Pour in 2 cups of the pasta water and stir until it is a nice smooth consistency.
• Stir in the spinach and then the cooked and drained pasta. Remove from the heat and serve immediately!