1 lb. penne pasta
1 Tbsp Olive Oil
1 package spicy Italian sausage
1 package mushrooms, thickly sliced
1/2 cup beef or chicken broth
1/8 tsp freshly ground black pepper
3 cups fresh spinach, roughly chopped or use baby spinach
3 Tbsp parmesan cheese.
Cook pasta to al dente in salted water. Heat olive oil in a frying pan, and cook sausage and mushrooms until sausage is cooked through. Remove from heat and slice into 1/2″ thick slices. Add back into frying pan, and add broth, and pepper. Stir well, and add spinach. Cook until spinach is just wilted.
Serve in bowls, and sprinkle with parmesan and another twist of black pepper. This makes me hungry just thinking about it, and rated a “Yum!” in 2003.
Update: This looked so good that I made it for supper last night. I only had smoked sausage, and no mushrooms, so I added more pepper and a pinch of red pepper flakes. It was so amazingly delicious. We’ve grown to really love cooked spinach and I think you could add 4 or even 5 cups of spinach.