Ingredients
-
1 package (16 ounces) bulk Pork Sausage
-
1 package (16 ounces) Bow Tie Pasta
-
2 tablespoons all-purpose Flour
-
1-½ cups Half-and-Half Cream
-
2 tablespoons Butter
-
¾ cup crumbled Gorgonzola Cheese
-
¾ teaspoon Salt
-
½ teaspoon Lemon-Pepper Seasoning
-
4 cups lightly packed fresh Spinach
-
3 tablespoons fresh Basil
Directions
Gorgonzola cheese and half-and-half cream are the secret behind this delectable pasta with the combination of crumbled pork sausage. Mixed herbs are added to neutralize the yellow shade of bow ties.
Steps
1
Done
|
Cook pasta in a saucepan al dente. Place in a colander and drain. Return the pasta to the saucepan. |
2
Done
|
Cook in a large skillet the sausage on medium heat for four to six minutes until pinkish color is no longer visible, and crumbles. Remove excess oil. |
3
Done
|
Melt the butter in a small saucepan over moderate heat. Add the flour and stir until smooth. |
4
Done
|
Slowly whisk in half-and-half cream and bring mixture to a boil. |
5
Done
|
Stir frequently and cook for one to two minutes more until thickens. |
6
Done
|
Remove saucepan from heat, stir in the cheese, lemon pepper and salt. |
7
Done
|
Stir in cheese sauce, spinach and sausage with cooked pasta and toss until well combined. Garnish with basil on top. Serve! |