John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 500 g fresh leaf spinach
- 10 sage leaves
- 500 g penne or ravioli
- salt water
- 4 sausages, Italian (Salsiccia)
- 150 g tomatoes, dried
- 150 g green olives, pitted
- 2 garlic cloves
- chili flakes
- Cayenne pepper
Instructions
Working time approx. 45 minutes; Total time approx. 45 minutes
Penne with spinach and Italian sausage
Finely chop the onion and fry slowly in butter in a large pan over low heat. Then add the sliced sausage and increase the heat to medium. Bring the salted water to a boil for the pasta. Once the sausage is browned, add the sage leaves. Meanwhile, cut the sun-dried tomatoes and olives into fork-sized pieces and add them with the finely chopped garlic. Add the penne to the boiling water and cook for about 10 minutes. If using ravioli, adjust the cooking time accordingly. Gradually add the washed and thoroughly dried spinach to the pan and cover with a lid. Once the spinach has wilted, add the rest. Before draining the pasta, add about 200 ml of the pasta water to the other ingredients in the pan and season with cayenne pepper, salt, and chili flakes. Then place the pasta in a large porcelain or glass bowl and pour the contents of the pan over it, add a little olive oil and then serve.
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