Make the sausage: In a large mixing bowl thoroughly combine all the ingredients. Cover and refrigerate for at least 2 hours to allow flavors to meld.
Cook the pasta according to package instructions, and drain.
In a large skillet heat the olive oil over medium-high heat and brown the sausage.
Add the white wine and cook until the wine has evaporated, around 3 minutes, stir often.
Add the chicken stock, granulated garlic, red pepper flakes, and salt and reduce by half, about 3 minutes.
Add the spinach and the butter. Turn off the heat and stir until the butter has melted into a sauce and the spinach is wilted. Add the cooked penne and stir together. Bring back to a boil over high heat for 1 minute.
Taste and add salt and pepper if desired. Serve with fresh grated Parmesan cheese.
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