Creamy Penne with Italian Sauage and Spinach

Creamy Penne with Italian Sausage and Spinach

Okay, this recipe is "made up" after looking up a couple different recipes.

About 1 lb Italian sausage, casings removed, crumbled and cooked. (if your package is more than that fine, my pkg was about 1.25 lbs...I used just half the sausage, I cooked it all then froze half of it for another day)
About 1lb Penne Pasta, cooked and drained.

Garlic
Onion
1 can chicken broth
1 can diced tomatoes
1 pkg frozen spinach, thawed and drained.
1/2 pkg cream cheese
About 1/2 cup Parmesan Cheese

Cook sausage.  At the end of cooking time add onion and garlic (just to taste, I added about 1 tsp dried minced onion and a good couple tsp of minced garlic).  Then add chicken broth and tomatoes.  Bring to simmer and start to cook down a little.  Add spinach.  When it returns to a simmer add cream cheese.  Stir until good and melted and creamy, then add pasta and Parmesan.  The pasta will absorb some of the liquid and make it less runny. 

Spinach-Artichoke Cheesy Tortellini

Spinach-Artichoke Cheesy Tortellini
Recipe from Rachel Ray

 

1 (10 ounce) box frozen spinach, thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves, chopped
1 small onion, grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream (I just used milk)
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts, drained and chopped
1 cup grated parmesan cheese or romano cheese (I was totally out which I realized AFTER I started the recipe so I just threw in a hand full of mozzarella)
1 lb cheese tortellini(I used half cheese, half spinach and ricotta)
My family must have meat so I threw in a hand full of cooked shrimp at the end.  Chicken would work good too.

Heat a deep skillet over medium heat with the oil and butter.
When butter melts, add garlic and grated onion. Saute for 5 minutes.
Sprinkle the flour into the skillet and cook for 1 minute.
Whisk in the broth, then the cream and bring to a bubble.
Season the sauce with nutmeg and reduce heat to low.
Separate spinach into pieces as you add it to the sauce.
Stir in the artichokes and cheese and season to taste with salt and pepper
Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
Drain and toss with the spinach artichoke sauce.

Rachael Ray's Pasta With Broccoli and Sausage W/Ricotta Surprise

1 lb short-cut pasta, such as penne (I didnt have penne, so I used tri-color rotini)
1 cup ricotta cheese
1 lemon, juice and zest of
fresh ground black pepper
1 tablespoon extra-virgin olive oil, once around the pan
1 lb bulk sweet Italian sausage
1 large head broccoli
1 medium onion, chopped
4 large garlic cloves, chopped
1/4 teaspoon red pepper flakes
1-1/2 cups chicken stock
1/2 cup fresh flat-leaf parsley, chopped
1/2 cup grated parmigiano-reggiano cheese or pecorino romano cheese, plus some to pass at the table (I just used plain Parmesan, its what I had)

Cook pasta according to package directions until al dente. Heads up, you will need to use about 1/2 cup of the starchy cooking liquid for the sauce before you drain the pasta.

In a small mixing bowl, combine the ricotta cheese, lemon zest, salt, and a lot of freshly ground black pepper. Reserve the ricotta mixture on the countertop and let it come up to room temperature. The flavors of the cheese and lemon will develop as the cheese warms up.

Preheat a large skillet over medium-high heat with the EVOO. Add the sausage and break it up with the back of a wooden spoon into a small bite-size pieces. Really go at breaking the meat up; it will make a difference in the end. Cook the meat until brown, about 4 to 5 minutes. 

While the sausage is browning, prepare the broccoli. Cut the broccoli tops into small florets. Remove the fibrous outer layer of the stem (just square it off using your knife), then thinly slice the tender center portion of the stem.

Once the sausage is browned, remove it to a paper-towel-lined plate. Return the skillet to the heat and add all of the broccoli and the chopped onion. Spread the veggies out in an even layer in the pan, season with some salt and pepper, and let the broccoli brown up a bit before stirring, about 2 minutes. Add the garlic and red pepper flakes and continue to cook 2 minutes more. Add the sausage back to the skillet along with the chicken stock. Ladle in some cooking water from the pasta and bring up to a simmer. Cook until the broccoli is tender and the liquids have reduced slightly, about 2 minutes. Add the lemon juice, parsley, and cooked, well-drained pasta. Toss to combine and simmer 1 last minute to allow the pasta to soak in the sauce and flavors. Turn the heat off, add the grated cheese, and toss to combine.

To serve, place a large dollop of the pepper-lemon-ricotta mixture into each of 4 shallow bowls and bury it with the hot pasta. Once you are at the table, mix it up with a fork to distribute the ricotta cheese. Serve with extra grated cheese.  (I didnt want to serve it in the bowls like that so I just mixed it all in and served it that way.  Probably wasnt as pretty but tasted good.)