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.