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  • SuPremio Sausage and Spinach Pasta
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    SuPremio Sausage and Spinach Pasta


     

    Ingredients:

    • 14-oz. Premio Italian Chicken Sausage w/Cheese & Garlic, sliced on the bias in ½-inch slices
    • 1 lb. tri-colored pasta
    • 2 Tbsp. butter
    • 2 leeks (white and light green parts only), halved lengthwise then crosswise in ½-inch pieces
    • 1 tsp. salt, divided
    • ¼ tsp. black pepper
    • Finely grated zest of 1 lemon
    • 1 cup heavy cream
    • 5-oz. baby spinach
    • Shredded Parmesan cheese
    • Pine nuts (optional) 

    How to Make SuPremio Sausage and Spinach Pasta:

    1. Cook the pasta according to the package directions; drain and return to the pot.
    2. Meanwhile, heat the butter in a large skillet over medium heat. Add the leeks, ½ tsp. salt and ¼ tsp. pepper, and cook, stirring occasionally, until the leeks have softened, about 3 to 5 minutes.
    3. Add the chicken sausage and lemon zest to leeks and cook, tossing frequently, until the sausage is cooked throughout, about 4 to 5 minutes more.
    4. Add the cream and ½ tsp. salt to the pasta in the pot and cook over medium heat, stirring until slightly thickened, about 1 to 2 minutes. Add the sausage mixture and the spinach, and toss to combine.
    5. Serve garnished with shredded parmesan cheese and pine nuts (optional) on top. 
     
     Submitted by: Stephanie W.          

    Winter Recipe Contest 2014-2015

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