Ingredients:
1 pound Premio Mild Italian Sausage
1 can artichoke hearts
1 bag spinach
2 cloves garlic, minced
2 tablespoons butter
1/2 cup half-and-half
1/2 cup Parmesan cheese Fresh parsley
- Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
- Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.
How to make Spinach and Artichoke Penne with Sausage:
1. In a pot, cook pasta according to box directions until al dente.
2. Set broiler on low and cook Premio Sausage separately for 15- 20 minutes, turning once until cooked through.
3. Wilt spinach in a skillet over medium heat with olive oil for about 5 minutes. Set aside.
4. Saute garlic until lightly brown in olive oil. Add 1/2 cup pasta to pan with water, and add butter; cook and combine. Once combined, add half-and-half and allow to thicken.
5. Open and drain artichokes. Chop into bite sized pieces and add to the sauce. Add spinach.
6. Finish by adding Parmesan cheese and combine into the sauce. Salt and pepper to taste.
SERVES: 3-4
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