Ingredients:
1 pound Premio Premio’s Sweet Italian Sausage, sliced to your liking
6 cloves of garlic, sliced
1/2 red onion, thin sliced
12 portabella mushrooms, halved and sliced
2 bags of fresh spinach
7 ounces roasted red peppers, drained from jar and sliced
16 ounces cream cheese
8 ounces chicken stock
4 ounces smoked gouda, shredded
1 pound fettucini
- 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 Smoky Creamed Spinach and Sausage over Fettucini:
1. Heat 6 tablespoons of olive oil in a large non-stick skillet on high temperature stove top. Add garlic and onions to pan; saute for about 1 minute.
2. Lower heat to medium-high and add Premio Sausage and chicken broth. Saute for approximately 10 minutes.
3. Add Mushrooms to mixture and saute for an additional 10-15 minutes, or until all pinkness has dissapeared from the meat.
4. Add spinach and roasted red peppers; cook for an additional 4-5 minutes. Stir in Cream Cheese and gouda. Serve over fettucini.
SERVES: 4-6
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