Tonight I had a hankering for sausage and greens. It just sounded warm and comforting and yummy, you know?
So I stopped at one of my favorite stores after work – Kreigers. I picked up some ground pork, baby spinach and a new spice blend and threw together this pasta dish.
I admit it – I really bought it because of the label.
I’m always happy when a no-recipe dish turns out well, and this was quite tasty. Pasta and The West Wing on DVD…nothin’ better on a Wednesday night!
I started by browning a pound of ground pork in a large skillet (at the same time, I started the water for the pasta). I added a few tablespoons of flour and some of the Rowdy Kitty Rub to the pork.
Once the pork started to brown, I added a sliced red onion and three big cloves of garlic, sliced. I added some salt, and keep on cooking.
I thought this was a pretty picture.
After the onions and garlic started to get soft, I added about a cup of chicken broth and turned the heat up to high to reduce it.
I let the sausage mixture thicken up, then turned the heat to low, stirred in a handful of grated parmesean cheese and added two big handfuls of baby spinach. I covered the skillet and let the spinach wilt.
By now, the pasta water was boiling, so I cooked some black pepper pasta while I waited for the sausage and spinach mixture to be done.
To counteract the dark, cloudy skies, I plated the pasta on a sunny yellow plate and topped it with some chopped fresh mozzerella (I love cheese). Good stuff! Plus, the leftover sausage/spinach seems like it might be good on a pizza…
Yum!
