Italian Sausage, Spinach & Lemon Pasta
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Italian Sausage, Spinach & Lemon Pasta
Recipe By Courtney Roulston
Ingredients
400 g San Remo pasta elbows no. 35
2 tsp Squeaky Gate extra virgin olive oil
½ small bulb fennel, sliced
½ onion, diced
1 pack Coles finest Italian style pork sausages
1 cup Coles thickened cooking cream
4 cups baby spinach
½ lemon, juice & zest
½ cup parmesan cheese, grated fresh from a block
½ cup each flat leaf parsley & basil to serve
Method
Bring a pot of salted water up to the boil. Cook the pasta for 8 - 10 minutes, or until al dente. Drain and reserve 1 cup of the pasta water.
Meanwhile heat the oil in a large frying pan and cook the fennel an onion for 2 minutes, or until soft. Remove the meat from the sausage casings in small bite-size chunks and add into the pan. Cook the sausage meat, breaking up with the back of a spoon occasionally for 5 - 6 minutes. Add in the cooking cream and bring up to a simmer.
Add in the spinach and pasta along with ½ cup of the cooking liquid. Cook the pasta in the sauce for 2 - 3 minutes, or until the sauce is silky and thickened. Stir through half the parmesan cheese, lemon zest, lemon juice then place onto a large serving platter.
Scatter over parsley, basil and grate over plenty of parmesan cheese.
