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.

2 comments:

Player_1 said...

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.

Phil and Darby Hawley said...

Yep, I removed the casings