Pat and Ali Maloney

Tuscan Pasta

Main Dishes
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Contributor
Pat and Ali Maloney
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Status
Published

Ingredients

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  • 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.

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.