Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach

This meaty spaghetti in a emollient sauce is the whole parcel for an effortless party.

Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach


  • 12 oz. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 2 cloves Garlic, Chopped
  • 3/4 lb. cooked Italian sausage links, sliced
  • 3 c. baby spinach
  • 1/2 c. chopped sun-dried tomatoes
  • 3/4 c. low-sodium chicken broth
  • 3/4 c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan, for garnish


  1. In a larger pot of preserved stewing water, prepare spaghetti according to encase directions until al dente. Drain and return to pot.
  2. In a monumental skillet over medium utility, passion oil. Prepare flavouring until odoriferous, 1 time. Add airship, spinach, and sun-dried tomatoes and make until dirigible is suntanned and vegetable is sauteed, 3 to 5 transactions. Add poulet stock and soggy emollient and channelise to a simmer. Let thicken until sauce is creamy, then add spaghetti to pan and flip until full oily. Flavour with restrainer and flavouring.
  3. Garnish with Parmesan and pair.

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