If you’re familiar with pasta aglia e olio, this is something similar. Garlicky. But, instead of parsley, there’s spinach. If you’ve seen the fettuccine with bacon and creamy spinach sauce in the archive, this is similar to that one too. Except there is no cream. And, instead of bacon, there’s sausage meat. And, in some ways, this dish is also similar to the angel hair pasta with pesto and crumbled spicy sausages. So, you can think of it as inspired by all three. Or you can consider it as something I threw together to use whatever there was in the fridge.
- enough pasta for four cooked in salted water
- 150 grams spicy sausages casings removed
- 4 to 6 tablespoons olive oil
- 1 and 1/2 to 2 tablespoons garlic minced
- a bunch of spinach (as much or as little as you like), blanched (see how to blanch)
- salt to taste
- pepper to taste
- cheese shredded, to serve
Squeeze the spinach to remove as much water as you can.
Chop the spinach, coarsely or finely, that’s up to you. Then, place between stacks of paper towels (or two kitchen towels) and press to remove more water.
Roughly chop the sausage meat.
Heat the olive oil in a pan. Add the sausage meat and cook until lightly browned.
Add the garlic and cook for another 30 seconds.
Add the spinach to the sausage meat. Toss.
Add the cooked pasta. Toss to coat the noodles with oil and to distribute the greens and meat evenly. Taste, season with salt and pepper, as needed. Cook just until the pasta is heated through.
Top the pasta with sausage and spinach with shredded cheese before serving.