Sunday, February 17, 2008




Italian Sausage, Spinach, and Pasta

'I would eat this for lunch, reheated, the day after eating it for dinner.'  Carlos Rodriguez

"I would eat this for lunch, reheated, the day after eating it for dinner." Carlos Rodriguez (Photo by Heath Robbins, styling by Catrine Kelty)

A physical therapy student at Nazareth College in Rochester, New York, Theresa Najjar was at home in Chelsea on a school break when her mother told her about the Globe Magazine's recipe contest. Of her entry, she says: "It's really filling and tasty. And you always have leftovers."






Theresa Najja

2 pounds spicy Italian sausage, cut in half lengthwise

and sliced into 1-inch pieces
1 large onion, chopped
5 to 6 cups low-sodium chicken broth
1 pound thin spaghetti, broken into thirds
2 bags spinach (10 ounces each), stems removed
1 cup half-and-half
1/2 cup Parmesan cheese

Heat a large pot or Dutch oven over medium heat and add the sausage. Once the sausage has begun to release oil, after about 2 minutes, add the onion and cook, stirring, until the sausage is cooked through, about 5 more minutes. Spoon or drain off fat, then add 5 cups of chicken broth and bring to a boil (use more if needed). Add the spaghetti and cook until al dente, stirring occasionally, about 8 minutes. Add the spinach and cover to wilt, about 3 minutes (do this in batches if the pot is too small). Stir in the half-and-half and Parmesan cheese, then continue to stir until the sauce thickens, about 5 minutes. Serve immediately.

Serves 6



Copyright 2008 Globe Newspaper Company.