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
Sue - I tried this last night and it was FANTASTIC! I know it is destined to be a favorite in our house.
ReplyDeleteI 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!
Thanks for the heads up! It should have been 1/4 cup water. I think the broth is enough as well.
DeleteGlad you liked the recipe, we certainly did.
One of my all time fave recipes!! YUM!!
ReplyDeleteI have made this three times in the last two weeks and have added it to the grocery list again!
ReplyDeleteWe agree...it's a family favorite here!
Delete