Spinach Leaves Pasta with Sausage & Mushrooms
A quick but hearty pasta dish that's perfect for Autumn and Winter. It features our spinach olive leaves pasta shape, which are gorgeous to look at and even tastier to eat.
Equipment
- 1 large pan
- 1 large pot
- 1 chopping board
- 1 chopping knife
- 1 spatula
- 1 pasta ladle
Ingredients
- 1 pack Belmorso Spinach Olive Leaves
- 2 cloves garlic
- 3 tbsp Belmorso Extra Virgin Olive Oil 1 lt
- 3 large Italian sausages
- 1 glass Blonde beer or pale ale
- 3 cherry tomatoes
- frozen mixed mushrooms
- 1 handful parsley
- grated parmesan
Instructions
- Peel and mince your garlic.
- Remove the sausage casing.
- Chop the parsley finely.
- Add the garlic and the EVOO to a large pan, and let it sauté for a few minutes.
- Then, add the crumbled sausages without the casing. Mix and leave to sauté for another five minutes.
- Proceed by adding the glass of pale ale, and leave to evaporate.
- Add the cherry tomatoes cut in half.
- Add the thawed mixed frozen mushrooms.
- Mix, and add the chopped parsley.
- Leave to cook over low heat for about 10 minutes.
- In the meantime, boil the water for the pasta with plenty of salt. And when it's boiling, add the spinach leaves to cook.
- Follow packaging instructions, but if you want it to be extra aldente, drain it 3 to 4 minutes before the timing on the package. Save some cooking water.
- Add the drained pasta to the pan with the sauce. Add some cooking water, as needed. Mix well and leave to cook for another 3 to 5 minutes with the sauce.
- Take the pasta off the heat, and serve with some grated parmesan.
- Buon appetito.
