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This is a keeper recipe. I used angel hair pasta and probably a little too much broth, so it came out  a little soupy, but the flavor is very good and I will be making this again!  Capellini with Sausage and Spinach

Makes 4 to 6 servings
Prep: 15 minutes
Cook: 10 minutes

2  teaspoons olive oil
1  pound sweet Italian sausage, cut into 1/2-inch-thick slices
1  large onion, chopped
2  large garlic cloves, chopped
2  14-ounce cans chicken broth
1/4  cup water
8  ounces capellini or vermicelli pasta, broken in half
2  10-ounce bags fresh spinach, coarsely chopped
1/4  teaspoon freshly ground pepper
1/3  cup heavy or whipping cream

1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.
2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.

Comments on: "Recipe Review – Cappellini with Sausage and Spinach" (2)

  1. Thanks so much for visiting me today!

    It is very obvious with my menu post I am in a rut with dinner ideas!

    I have looked over your blog and know for sure I am going to be coming back to check out all of your great recipes. My family would probably really appreciate it! : )

  2. Kittie Reese said:

    I had this recipe once and lost it, thanks for posting it

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