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Satisfying and saucy, this perfect-for-a-weeknight pasta dish features Italian sausage (you can use chicken OR pork) and baby spinach in a creamy pink tomato sauce, with chopped sun-dried tomatoes for a tangy kick.
The showstopping sauce is surprisingly creamy, especially considering there’s only 1/2 cup of cream in it. The secret is to use mostly chicken broth and white wine and thicken it with flour, and then add just a little bit of cream added at the end—resulting in a luscious, creamy sauce that’s not overly rich or heavy. A few tablespoons of tomato paste make for a pretty pink hue and an extra layer of complex, umami flavor.
This creamy, comforting pasta has become our new go-to weeknight dinner, using our tried-and-true method for making creamy, saucy pasta dishes with surprisingly little cream.
The secret to the sauce? A white-wine-and-chicken-broth base thickened with flour, and a mere half cup of cream at the end to finish it off. This variation has a few tablespoons of tomato paste added, which provides acidity and depth of flavor as well as a pretty pink hue to the sauce.
It’s not quite a one-pot meal (you still cook the pasta in a separate pot—don’t forget to set aside a bit of pasta water!) but it’s darn close and still a very quick and simple dish to throw together with minimal mess. That is my kind of comfort food!
(more…)from Love and Olive Oil https://ift.tt/bzUyJQP
