Serves 4 people, a meal on its own. Add a salad if you
like.
Ingredients:
1 lb of Sweet Sausage
3 Tbsp Extra Virgin Olive Oil
9 oz bag Washed Fresh Spinach
1 lb Fresh Taglioni Pasta or Store Bought
2 Tbsp Butter
1 Tbsp Flour
3 Garlic Clove, minced
1 1/2 cup 2% Milk
4 oz Chevré
1/2 cup Shaved Parmesan Cheese
Freshly Grated Nutmeg (about an 1/8 tsp)
Salt and Pepper to taste
Chopped or Halved Walnuts Optional
Directions:
Make Pasta Dough at least one hour ahead of
time, if making.
Cut sausage links in half and fry over medium
heat about three minutes on each side. Once they are no
longer pink, take off heat and let cool.
In the deep frying pan, measure 3 Tbsp of olive oil and
heat on high, once warm, turn to medium heat and place
all the spinach in the pan. This may look like you have too
much in your pan, but it will quickly reduce in size. Turn
with a spoon, so that bottom does not brown. Place two
cloves of minced garlic in, once it is almost completely
wilted. This process takes only about two minutes. Set
aside once you start smelling the garlic, which only takes
seconds.
Start heating water and boiling pasta, if fresh about 1 to 3
minutes or according to box's instructions, prior to making
cream sauce.
Cream Sauce:
In a large saucepan, melt butter over
medium-low heat. Stir in flour, until flour has fully mixed
into the butter, making a roux. Then add minced garlic.
Pour in milk and stir constantly. Once milk has warmed,
add Parmesan cheese, stir until melted. Mix in chevré until
sauce has thickened. Add nutmeg, salt and pepper to
taste.
Cut up sausage into bite size pieces. Add to spinach and
stir in pasta. Stir altogether and then pour in cream sauce
and mix. Place in a serving dish. For presentation add
some shaved Parmesan and if you want also walnuts