Here’s a recipe that I actually made before Addison was born, but I forgot to share it until now.
Sausage and Spinach Pasta
(adapted from this recipe)
- 1 tbsp. olive oil
- 8-9 oz. smoked sausage (you could use chicken sausage, if you’d like!)
- 1 medium onion, diced
- 1 (14.5 oz) can diced tomatoes with chilies (the whole can, including the juice)
- 2 cups chicken broth
- 8 oz. whole-wheat penne pasta (or use whatever pasta you have on hand)
- 3 cups fresh spinach leaves
- 1 cup shredded Mexican-blend cheese
- Salt and pepper, to taste
- Heat olive oil in a large skillet over medium heat. Add thinly sliced sausage and cook, stirring occasionally, until the sausage is browned (about 5 minutes).
- Add diced onion and continue to cook until the onion is softened (another 4-5 minutes).
- Next, add the tomatoes and chicken broth. Stir to combine.
- Add the uncooked pasta. Using the back of your spoon, submerge the pasta in the liquid mixture. Put a lid on the skillet and let the mixture simmer for 8-12 minutes, or until the pasta is cooked. Stir the mixture occasionally.
- Now add the spinach (a handful at a time) to the skillet and stir. Season with salt and pepper to taste.
- Finally, add the shredded cheese on top of the entire mixture. Put the lid back on the skillet and let everything sit for a couple of minutes, so that the cheese has a chance to melt.
- Serve and enjoy!
This recipe is budget-friendly and incredibly fast and easy to make. Flavor-wise, it wasn’t my absolute favorite, but I’d give it a solid “B” grade. I’d make it again, but I wasn’t “wowed” by it.
Question for ya …
What’s the best thing you’ve eaten this week?
Have any budget-friendly recipes of your own? Link up!