Ingredients

1 lb. Spaghetti 1/2 cup Extra virgin Olive oil 4-5 Garlic cloves (sliced) 5 links Sausage (sliced) 3 cups baby spinach 1/2 cup sun-dried tomatoes (cut up) 1/4 cup white wine 1 cup chicken broth 1 cup heavy cream 3 tbls. Parmagiano Reggiano 2 tsp. Salt 1/2 tsp. Pepper

Preparation

Boil Spaghetti. In a Sauce pan. Add 1/2 cup of EVOO, Garlic (sliced) sausage into pieces, put into sauce pan, add 3 cups of baby spinach, cut sun-dried tomatoes into small pieces, add to saucepan and stir. Add 1/4 cup of white wine, 1 cup of chicken broth, 1 cup heavy cream, 3 tbls. Grated Parmagiana Reggiano. Stir, cook 10-15 min. Cover and let sauté. Increase heat. Add 2 tsp salt, 1/2 tsp. Pepper. Final stir. Strain pasta and plate it. Add saucepan contents to pasta. Add more grated cheese.

Sauce Ingredients

Sauce Preparation

Meat Ingredients

Meat Preparation