Sausage and Bow-Tie Pasta Florentine

Ingredients

• 1 lb hot Italian chicken sausage, sliced
• 1 (12 ounce) package bow tie pasta (farfalle)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 (16 ounce) jar alfredo sauce
• 1/2 cup white wine
• 1/2 teaspoon black pepper
• 1/2 cup parmesan cheese, grated

Directions

1. 1

   Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. Remove 1 cup pasta liquid to thin sauce. Drain and return to the pot along with the spinach; keep warm over medium-low heat.

2. 2

   While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Stirring the sausage as it cooks. Remove from pan and drain excess oil.

3. 3

   In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the garlic softens, about 3 minutes.

4. 4

   Add the Alfredo sauce, wine and black pepper and cooked sausage. then bring to a simmer over medium-high heat for 15 minutes. Thin sauce to desired consistency with reserved pasta water.

5. 5

   Pour the sauce into the pasta and spinach pot. Stir until the pasta is hot and well coated with the sauce.

6. 6

   Serve with parmesan cheese.