Ingredients:
De Cecco Cavatappi pasta
1 cup chicken broth/stock
2 garlic cloves minced
Half a yellow onion diced
1 lb of ground Italian sausage
1 cup of sun dried tomatoes
3 cups of baby spinach
Freshly grated Pecorino Romano cheese
Salt
Pepper
1/4 cup White wine
1 cup Heavy cream
Olive oil
Cooking Instructions:
Boil some salted water in large pot for the pasta. Add olive oil to preheated large pan on medium heat. Add in diced onion and cook for about 2 min. Add in ground up Italian sausage and let saute for 3 min not stirring. Add pasta to boiling water in separate pot. Add in minced garlic and continue breaking up sausage and stir for about 3 more min. Add in sun dried tomatoes and spinach and stir in for about 1 min. Add in white wine to deglaze and scrape all the bits off the bottom of pan, then add a little pasta water and mix in. Then add chicken broth/stock and heavy cream and stir. Continue cooking and let reduce for a couple min. Add grated Pecorino Romano cheese and black pepper and stir in. Let reduce for about 5 more min. Add pasta into sauce and toss. Serve with fresh grated Pecorino Romano cheese on top and enjoy!
Cook Time: 25 mins