This was great; my husband went back for seconds & thirds! We decided this tasted like pizza in a bowl; it was perfect for last Friday night. I took Carissa’s advice & added more spinach (about 10oz), used whole wheat rotini noodles (just because Kroger was out of the whole wheat penne noodles), & hot Italian sausage. Definitely read the note on page 36 if you’re going to toast the pine nuts & really pay attention to them; I burnt my first batch so the second batch wasn’t toasted.
Monday, March 7, 2011
Skillet Penne with Sausage & Spinach (page 142)
This was great; my husband went back for seconds & thirds! We decided this tasted like pizza in a bowl; it was perfect for last Friday night. I took Carissa’s advice & added more spinach (about 10oz), used whole wheat rotini noodles (just because Kroger was out of the whole wheat penne noodles), & hot Italian sausage. Definitely read the note on page 36 if you’re going to toast the pine nuts & really pay attention to them; I burnt my first batch so the second batch wasn’t toasted.
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2 comments:
Just for gits and shiggles, why not fry the pine nuts in EVOO with a clove of garlic and then roast them?
Sure, it's getting a bit gourmet, but it'd taste AAAAAAWESOME.
That said, it looks very good.
I can't really tell from the picture, but did you remove the casings from the sausages? I did this once to make a sausage and mushroom ragout, so it game out like ground meat. It was amazing.
Yep, I removed the casings
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