Recipe By: Dave Mathews
Serving Size: 4
Preparation Time: 30 minutes
Total Time: 45 minutes
1 tablespoon olive oil
1 tablesoon of butter
1 onion, chopped
4 cloves garlic, minced
1 lb spicy Italian sausage, casings removed, crumbled
3/4 cup white wine
1 1/14 cups beef broth
10 oz fresh spinach
4 tablespoons crème fraîche
1 pound Rotini or Penne dried pasta
Parmesan cheese
1. In a large skillet, heat oil and butter. Fry onion for 3 to 4 minutes. Add garlic and fry for one minute.
2. Add sausage; cook through until no longer pink. Chop in Food processor and return to pan.
3. Add 3/4 cup of wine and 3/4 cup beef stock, bring to a low boil and let it reduce for about 15 minutes.
3. Cook pasta and drain.
4. Add remaining 1/2 cup of stock and cook for another 5 minutes. Stir in spinach. Add crème fraîche and mix into the sauce.
5. Serve sauce over pasta, add parmesan.
