1. Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned.
2. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings.
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|Serving Size: 1 recipe (590g)|
|Recipe Makes: 0|
|Calories from Fat: 1285 (80%)|
|Amt Per Serving||% DV|
|Total Fat 142.7g||190 %|
|Saturated Fat 50.9g||254 %|
|Monounsaturated Fat 65.9g|
|Polyunsanturated Fat 18.3g|
|Cholesterol 340.5mg||105 %|
|Sodium 3280.4mg||113 %|
|Potassium 1301mg||34 %|
|Total Carbohydrate 13.5g||4 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 11.5g|
|Protein 65.1g||93 %|
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Calories per serving: 1615
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