Isn’t always the way that on the nights where you feel the most frazzled and you literally throw a meal together on a wing and a prayer, you feel the most satisfied? Full bellies, no take-out, and a slightly emptier pantry and/or fridge is always a great combination, isn’t it? That’s the kind of night this meal was borne out of.
And it was so good that I had to remake it within a couple of nights just so I could actually write the recipe down. The things I do for you! It’s a super simple combination of some sauteed onions and garlic, a white wine-deglazed pan, diced tomatoes, chicken sausage, and fresh spinach mixed in with some pasta. What really elevated this dish though, was the addition of mascarpone cheese. Seriously, why use cream when you can use mascarpone? It kept the sauce on the thicker side without needing to create a roux at the beginning or reduce the cream at the end. All in all, a perfect dinner for us with lots of leftovers for weekday lunches!
I used pre-cooked chicken sausage in this recipe so it really only takes a couple minutes of warming in the pan before it's ready to eat. If you use fresh/raw chicken sausage, saute the links until cooked through then slice and add the slices to the pan with the spinach.
- ½ lb dry pasta shapes
- 2 tbsp olive oil
- 1 small onion, diced small
- ½ tsp Kosher salt
- 3 cloves garlic, minced
- 1 tsp dried oregano
- ½ cup dry white wine
- 1 (14 oz) can diced tomatoes, undrained
- 12 oz chicken sausage, sliced into rounds
- 5 oz fresh spinach
- 1 cup mascarpone cheese
- 2 tbsp grated Parmesan cheese
- Cook pasta according to package directions; reserve ½ cup of the pasta water and then drain.
- Meanwhile, heat the olive oil in a 12-inch skillet over medium-high heat. Saute the onions with the salt for 5-7 minutes, until they start to soften. Mix in the oregano and garlic; cook for 30 seconds, until fragrant. Deglaze the pan with the wine, scraping the bits from the bottom of the pan. Stir the tomatoes, reduce the heat to medium-low, and simmer for 8-10 minutes.
- Add the sausage and spinach to the top of the mixture and cover the pan for 2-3 minutes to allow the spinach to start wilting. Start stirring the sausage and spinach into the mixture and recover for another minute. Once all of the spinach has just wilted, stir the mascarpone and Parmesan into the pan until melted and creates a creamy sauce. Stir the pasta into the mixture until well-coated with the sauce. Stir in up to ½ cup of the pasta water if the sauce seems too thick. Serve hot.
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