Farfalle alla Vodka with Chicken Sausage & Sundried Tomato

Difficulty Level: Easy

Total Time: 30 minutes

Serving Size: 2-4 servings

Ingredients:

• 1/2 lb. farfalle

• 2 tbsp. extra virgin olive oil

• 1/2 lb. sweet Italian chicken sausage

• 1/2 shallot, chopped

• 4 garlic cloves, minced

• 1/3 cup sundried tomatoes, chopped

• 1/4 tsp. salt

• 14 oz. can crushed tomatoes

• 1/2 cup heavy cream

• 1/3 cup Parmigiano Reggiano, finely grated

• 1 cup baby spinach, chopped

• 1 tbsp. chopped Italian parsley for garnish

• Pasta water as needed

Directions:

1. Bring a large pot of water to a boil.

2. Meanwhile, heat the olive oil in a large sauté pan and cook the sausage over medium-high heat until fully cooked, crumbling the meat with a wooden spoon.

3. Add the shallot, garlic, sundried tomatoes and and salt. Sauté for 3-5 minutes until the sundried tomatoes soften.

4. Stir in the crushed tomatoes and simmer for about 15 minutes.

5. Stir in the heavy cream, Parmigiano and spinach. Simmer until the spinach is fully cooked. Add more salt to taste.

6. Once the water is boiling, add plenty of salt. Cook the pasta until it's al dente. Reserve 1 cup of pasta water.

7. Strain the pasta and add it to the pan with the sauce and 1/4 cup of pasta water. Toss on medium-high heat. Add more pasta water as needed.

8. Plate and top with more Parmigiano and parsley.