Family Favorites...Vermicelli with Sausage and Spinach


We love quick pasta dishes – and my husband loved this one especially – he has asked for it again several times.  When I saw this in the book, I made it for lunch the same day!  The Better Homes and Gardens New Cookbook 15th Edition suggests using any other cooked, leftover meat in this recipe as well. 
Vermicelli with Sausage and Spinach
  16     ounces  Smoked Sausage -- 1/2-inch thick slices
     ¾    cup  Onion -- chopped (1 large)
  2       cloves  Garlic -- chopped
  2       teaspoons  Olive Oil
  28     fluid ounces  Chicken Broth
     ¼  cup Water (optional; you may not need it)
  8       ounces  Vermicelli -- dried, broken in half (or angel hair)
  9       ounces  Spinach -- fresh
     ¼    teaspoon  Black Pepper
     ¼    cup  Whipping Cream

In a 4 quart Dutch oven cook sausage, onion, and garlic in hot oil until sausage is lightly browned and onion is tender.
Add broth and water, bring to boiling.  Add pasta, cook for 3 minutes, stirring frequently.  Add spinach and pepper, cook about 1 minute more or until spinach wilts.  Stir in cream, serve immediately.
4-6 Servings

5 comments:

  1. Sue - I tried this last night and it was FANTASTIC! I know it is destined to be a favorite in our house.

    I have a question: The listing for the 1/4 tablespoons water -- is that a typographical error? Doesn't seem that little amount of water would make any difference?? I just used the 28 oz. chicken broth and it turned out fine.

    Thanks for posting this great recipe!

    ReplyDelete
    Replies
    1. Thanks for the heads up! It should have been 1/4 cup water. I think the broth is enough as well.
      Glad you liked the recipe, we certainly did.

      Delete
  2. One of my all time fave recipes!! YUM!!

    ReplyDelete
  3. I have made this three times in the last two weeks and have added it to the grocery list again!

    ReplyDelete
    Replies
    1. We agree...it's a family favorite here!

      Delete

Hi...we'd love to hear from you.