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Name: Judge Capizzi's Summer Pasta
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: not set
Ingredients: 3/4 pound pasta farfalle, penne or ruote (wheels); 1 tablespoon olive oil; 1 pound spicy Italian sausage; 1 small onion chopped; 4 garlic cloves minced; 1 each very small red, orange and yellow pepper chopped; 1 14.5 ounce can chicken broth; 1 teaspoon dried basil; 1 14.5 ounce can diced tomatoes; 1 10 ounce package fresh or frozen spinach chopped; 1/2 cup parmesan cheese grated

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INGREDIENTS

3/4 pound pasta ; farfalle, penne or ruote (wheels)
1 tablespoon olive oil
1 pound spicy Italian sausage
1 small onion ; chopped
4 garlic cloves ; minced
1 each very small red, orange and yellow pepper ; chopped
1 14.5 ounce can chicken broth
1 teaspoon dried basil
1 14.5 ounce can diced tomatoes
1 10 ounce package fresh or frozen spinach ; chopped
1/2 cup parmesan cheese ; grated

INSTRUCTIONS

Bring large pot of lightly coarse salted water to a boil (don't be afraid to fill the pot pretty full of water as more water actually helps cook the pasta faster)

Add pasta and cook for 8-10 minutes or until al dente; drain and reserve water

In a large, deep skillet, heat olive oil and sausage at medium heat; cook through until no longer pink (should take about 15-20 minutes)

During the last 5 minutes of cooking, add onion and garlic to skillet. Add the chicken broth, peppers, basil and diced tomatoes

Cook over medium heat for 5 minutes to slightly reduce. Add defrosted or fresh chopped spinach; cover skillet and simmer on reduced heat until spinach is tender

Add pasta to skillet and mix together

Sprinkle with cheese and serve immediately

Use reserved water, if needed, to add flavor

NOTES

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Judge Capizzi's Summer Pasta

3/4 pound pasta farfalle, penne or ruote (wheels)
1 tablespoon olive oil
1 pound spicy Italian sausage
1 small onion chopped
4 garlic cloves minced
1 each very small red, orange and yellow pepper chopped
1 14.5 ounce can chicken broth
1 teaspoon dried basil
1 14.5 ounce can diced tomatoes
1 10 ounce package fresh or frozen spinach chopped
1/2 cup parmesan cheese grated

Bring large pot of lightly coarse salted water to a boil (don't be afraid to fill the pot pretty full of water as more water actually helps cook the pasta faster)

Add pasta and cook for 8-10 minutes or until al dente; drain and reserve water  
In a large, deep skillet, heat olive oil and sausage at medium heat; cook through until no longer pink (should take about 15-20 minutes)
During the last 5 minutes of cooking, add onion and garlic to skillet.  Add the chicken broth, peppers, basil and diced tomatoes
Cook over medium heat for 5 minutes to slightly reduce. Add defrosted or fresh chopped spinach; cover skillet and simmer on reduced heat until spinach is tender

Add pasta to skillet and mix together
Sprinkle with cheese and serve immediately
Use reserved water, if needed, to add flavor

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Nutrition

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Serving Size: 1 Serving (155g)
Recipe Makes: 6 Servings

Calories: 449
Calories from Fat: 236 (53%)

Amt Per Serving		% DV

	Total Fat 26.2g	35 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 11.6g
	Polyunsanturated Fat 3.7g
Cholesterol 100.7mg		31 %
Sodium 600.3mg		21 %
Potassium 334.2mg		9 %
Total Carbohydrate 34.1g		10 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 33.7g
Protein 18.3g		26 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 449

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