Complete recipe
Sausage & spinach pasta
Golden sausage, tender spinach and garlic tossed with pasta and a light olive-oil sauce.
30 minutes3 servingseasymoderate budget
Ingredients
- Sausage350 g · raw pork sausage, sliced into 1 cm rounds
- Pasta250 g dry · penne
- Spinach150 g · washed
- Garlic3 cloves · minced
You may also need oil, salt and pepper from your pantry. Preparation and storage guidance is included with the method.
Method
- Put a large pot of water on to boil. Wash spinach and mince garlic.
- Set a mug beside the stove for reserved pasta water.
- Slice sausage into 1 cm rounds on a separate board. Wash hands and utensils.
- Bring a large pot of water to a boil, salt lightly and cook the pasta for the time on its packet. Reserve a mug of cooking water before draining.
- While pasta cooks, heat a thin layer of olive oil in a wide skillet over medium heat. Add sausage pieces and cook for 8–10 minutes, turning occasionally, until browned and the centre reaches 160°F / 71°C.
- Reduce heat, add garlic and stir for 30 seconds. Add spinach and a splash of pasta water; stir for 2–3 minutes until wilted.
- Add drained pasta and toss for 1 minute, adding reserved water a little at a time until lightly coated. Taste before adding salt and serve.
Cooking and storage notes
- Wash produce and keep raw meat or fish, utensils and boards separate from ready-to-eat ingredients.
- Refrigerate leftovers in shallow containers within two hours. Reheat cooked leftovers to 165°F / 74°C.