Tuesday, July 3, 2012
1 lb spinach spaghetti or any kind of spinach/green pasta
1 lb mild sausage (if you want it spicy, then get spicy; if you want it sweet, then get sweet)
a small pint of half and half
a bag of Sargento cheese (I used the 6 cheeses: Mozzarella, Provolone, Parmesan, Fontina, Romano and Asiago)
1 onion (yellow or white)...or 1 shallot, chopped finely
2-3 garlic cloves, chopped finely or grated
Salt & Pepper
Extra-Virgin Olive or Vegetable Oil (eyeball)
a couple of tablespoons of butter (eyeball)
Boil water, salted and then toss in spinach spaghetti till al-dente
In a medium to large skillet on medium to low-heat on the stovetop, heat up oil to saute onion and garlic, seasoning with salt and pepper. Add sausage (taking them out of it's casings if came with), season with salt and pepper, cook until brown.
Once you add the spinach spaghetti to the boiling water, heat up a medium size sauce pan with some butter and half and half to a simmering boil (but not too much!) and whisk in slowly the cheese by handfuls until the sauce is thickening.
Drain the spinach spaghetti and put it back to it's pot. Pour in the sausage mixture and cheese sauce into the spaghetti pot to mix well before pouring it into the serving bowl.