Pasta with spinach,sausage and mushrooms

For those of you in the Tampa area who will be celebrating the Pirate invasion of Tampa this weekend, this might be one of the party foods you would enjoying preparing for your guests. It's a one pan meal, quick to prepare, it's healthy and nourishing and has an appealing look.

Actually, it's good for fixing anytime of the year that you'd like to get out of the kitchen fast, but want your meal to look as though you spent hours preparing it.

Cooking the pasta in the broth will thicken it a bit, but this is not a soup. Instead you'll find it's a light kind of sauce.

Pasta with Spinach, Sausage and Mushrooms

 

 

2 teaspoons Joe and Son’s Mushroom Sage Olive Oil

1 pound sliced Kielbasa sausage

1 pound sliced (cleaned) mushrooms

1 medium onion, red or yellow, sliced

5 cloves garlic, chopped

4 cups chicken broth

I cup canned diced tomatoes + juice

10 ounces uncooked penne pasta

5 cups baby spinach leaves

1 tablespoon Joe and Son’s Espresso Balsamic Vinegar

Salt and freshly ground pepper to taste

 

Heat the oil in a deep saute pan and add the sausage, mushrooms, onion and garlic.  Stir often over medium heat until the mushroom liquid has evaporated and the onions are soft.

Add the broth and tomatoes and bring this to a boil.

Add the pasta and cook  for about 10 minutes.  Add the spinach and Balsamic vinegar  and cook for about another 5 minutes until the pasta is al dente.