Sausage and Spinach Ragout
Sausage and Spinach Ragout is made in just one pot with mild Italian sausage, beans, tomatoes and pasta to create a satisfying main dish.
Ingredients
- 1 pound pork sausage, mild Italian
- 1 large onion, chopped
- 1 tablespoon Italian seasoning
- 3 cups chicken stock
- 4 cups tomatoes, crushed
- 1 teaspoon garlic, minced
- 1/2 teaspoon black pepper
- 15 ounces cannellini beans, drained
- 1 cup pasta shells, or elbow macaroni
- 3 cups spinach , fresh
- 1/4 cup Parmesan cheese, grated
Instructions
- In a dutch oven, cook the sausage and onion over medium-high heat. Add a bit of oil to the pan if needed. Stir until the meat is browned and the onion is soft. Add the garlic and the Italian seasoning and stir. It will smell divine.
- Add the chicken stock and stir to get all of the carmelized bits of goodness off the bottom of the pan.
- Add the crushed tomatoes, the beans, and the uncooked pasta. Bring the whole mixture to a boil.
- Reduce the heat and simmer until pasta is tender, about 15 minutes. Stir in the spinach and cook for two minutes longer, just until wilted.
- Serve with grated Parmesan cheese and bread for dipping. Recipe makes 6 servings.
Equipment
- 1 Dutch oven
Nutrition
Calories: 437kcalCarbohydrates: 35gProtein: 24gFat: 23gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 61mgSodium: 891mgPotassium: 725mgFiber: 6gSugar: 6gVitamin A: 2342IUVitamin C: 21mgCalcium: 151mgIron: 4mg