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 15^th 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