My friend, Leigh, made this delicious pasta for our book club gathering a while back and I’ve made it numerous times since. It’s a winner!
4 to 5 Italian sausages (casing removed)
2 large shallots … minced
several cloves of garlic … chopped
1 stick of butter (yeah, it seems like alot, but you’re using a lb of pasta too)
2 cups fresh spinach (buy you could probably use frozen/squeezed dry)
1 cup (or more) fresh basil (more is better!)
1 lb Giglia pasta from TJ’s (or trumpets) … cooked
Make the pasta according to package directions (al dente)
Cook sausages in a large pan and set aside
Saute shallots and garlic in the oil from the sausage (same large pan)
Add a healthy portion of olive oil and butter and turn off the heat
Finely chop the spinach and basil and add to the shallots … saute
Add the sausage back into the pan and stir
Add the pasta and stir
Squeeze two large lemons (or to taste) and add to pasta over high heat stirring until everything is incorporated
My sisters make a similar recipe, with arugula, from Epicurious that you do in the oven. Also delish!
You cannot direct the wind, but you can adjust the sails!