This is one of our new favorite recipes. I am always a fan of one pot meals, but now moreso than ever (could have something to do with the six week old tiny human – I can handle washing one pan!) Pretty much all of the ingredients are pantry and fridge staples – pasta, chicken broth, Pecorino Romano cheese, milk, roasted red peppers – so no need for a last minute grocery run. Does a new mom cookbook exist? If not, I may be on to something with my restaurant-worthy quick and easy recipes lately…
I love the farfalle for this one pot meal since the middle of the noodle is very hearty and does not mush when cooked altogether. I had the leftovers for lunch the next day and the pasta did not tear when reheating which I was really excited about.
We love spice so the hot sausage was appropriate, but if you are making this dish for younger children you can use sweet sausage then sprinkle grown ups’ plates with crushed red pepper flakes.
Some changes were made to the original recipe to suit our personal preference. I upped the sausage from 3/4 lb to 1 full pound since my man likes meat. I reduced the garlic from 4 cloves to 2 since I noticed a lot of garlic in my diet seems to make Wyatt’s stomach upset. I used peppers that were soaking in garlic and olive oil so the pepper was already infused with flavor. I just CAN’T with the goat cheese so I used neufchatel which is basically a cream cheese with less fat. I accidentally grabbed savoy spinach but it was fantastic. Instead of Parmesan, I used my trusty favorite, Pecorino Romano. It melts beautifully in dishes without sticking to the bottom of the pan.
When I made the sauce, I combined the red peppers, broth, and milk in my Vitamix to make a smooth texture. I did not need the additional broth or milk to thin the sauce that the original recipe mentioned; it was still creamy and decadent the next day for leftovers just as is.
- 1 lb hot Italian sausage
- 2 cloves garlic, minced
- olive oil
- 1 16oz jar of red roasted peppers (drained)
- 1.5 cups milk
- 1.5 cups chicken broth
- 12 oz farfalle pasta
- 1 bag of spinach, chiffonade
- 8oz neufchatel cheese
- 1/3 cup Pecorino Romano cheese
- sea salt & pepper
- Brown the sausage in the olive oil, adding the garlic towards the end of the browning process. *I use a potato masher to break up the meat into crumbles. This also helps the garlic break down and almost melt into the meat.
- While the meat browns, blend the peppers, milk and broth in a blender. My Vitamix did a perfect job.
- After the meat browns, add the sauce and pasta to the pan. Stir to combine. Bring to a boil then reduce the heat to a simmer so the milk doesn’t burn. Cover.
- While the sauce simmers, chiffonade the spinach. Roll several leaves together, then slice into ribbons.
- Once the pasta is cooked al dente, about 12ish minutes, add the spinach a bit at a time. It will seem like a lot, but I promise it wilts.
- Add the neufchatel cheese and Pecorino to the pan. Use a spatula to gently fold the cheeses into the dish until melted.
- Serve hot with an extra sprinkling of Pecorino.