A simple but very tasty recipe.


[makes 6 servings] 3/4lb pasta 1 tablespoon olive oil 1lb Keenan & Kennedy variety sausage (try Apple & Mustard!) 1 onion, chopped 4 cloves garlic, minced 1 (14.5 ounce) tin chicken broth (or chicken stock) 1 teaspoon dried basil 1 tin tomatoes (chopped) 1 package baby spinach 1/2 cup grated Parmesan cheese


  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  • In a large pan, heat oil and cook Keenan and Kennedy sausages through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to pan. Add broth, basil and tomatoes with liquid. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  • Add pasta to pan and mix together well. Sprinkle with cheese and serve immediately.

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