Pat and Ali Maloney

Tuscan Pasta

Main Dishes
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Contributor
Pat and Ali Maloney
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Status
Published

Description

Boil and drain the farfalle pasta.

Meanwhile, brown sausage in a large skillet until cooked through. Drain the fat.

Stir in garlic, red pepper flakes, salt, and pepper.

Add chicken broth, spinach, and stewed tomatoes. Bring to a boil.

Reduce heat and simmer while breaking up the tomatoes with a spoon.

Stir in beans and cook for 2 minutes, until heated through.

Pour over pasta and serve with Parmesan or Romano cheese.

Source Note

Original page 105. Contributed by Pat and Ali Maloney.

Ingredients

Structured rows stay easy to scan and print.

  • 1/2 pound Italian sausage, crumbled
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 (14-ounce) can chicken broth
  • 1 (14-ounce) can Italian-style stewed tomatoes
  • 1 (8-ounce) package frozen chopped spinach, defrosted
  • 1 can Great Northern or cannellini white beans, rinsed and drained
  • 1 pound farfalle bowtie pasta
  • Parmesan or Romano cheese, for serving

Directions

Ordered steps keep the recipe easy to follow.

  1. Boil and drain the farfalle pasta.
  2. Meanwhile, brown sausage in a large skillet until cooked through. Drain the fat.
  3. Stir in garlic, red pepper flakes, salt, and pepper.
  4. Add chicken broth, spinach, and stewed tomatoes. Bring to a boil.
  5. Reduce heat and simmer while breaking up the tomatoes with a spoon.
  6. Stir in beans and cook for 2 minutes, until heated through.
  7. Pour over pasta and serve with Parmesan or Romano cheese.