This recipe is simple, clean and adaptable. The flavors are so beautifully blended and it feels light and fresh. Normally I make it with Italian sausage flavor veggie crumbs, But what I have in hand is Turkey sausages, so I will just make it my meat day meal. I have some good suggestions for some of your ingredients, so click on my Food Diaries FB page and check them out later. This recipe will become a stapler in your week cooking routine, I can see it in your future! ;)
Please remember to adapt the recipe to your own necesities. Nutrition is not a one size fits all, we all have our own personal struggles and allergies with food. I why we do personal one on one counseling. So feel free to use gluten free pasta or wheat or spelt, as you need or wish. I had use organic and gluten free. Adapt to your own needs.
Ingredients 3/4 pound Gemelli (I used 6 links of applegate sweet italian organic sausage) Salt 2 tablespoons extra-virgin olive oil 1 large onion, quartered lengthwise and thinly sliced crosswise 2 garlic cloves, mashed 1 pound sweet organic turkey Italian sausages, casings removed 1/2 teaspoon crushed red pepper 2 cups coarsely chopped baby spinach (4 ounces) 1/2 pint red grape tomatoes or like I did, 2 ripe plum tomatoes diced 1/2 cup freshly grated Parmesan cheese (You can instead buy the spicy sausages with the red peppers already in and omit the crushed red pepper) How to make this recipe 1.In a large pot of boiling salted water, cook the Gemelli until just al dente. Drain the Gemelli, reserving 1 cup of the cooking water.
2.Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook, breaking up the meat with the back of a spoon, until no trace of pink remains, about 10 minutes. Add the garlic and cook for 10 more minutes, add the spinach, tomatoes and cook just until softened, about 3 minutes.
3.Add the Gemelli and the reserved cooking water to the skillet and cook over moderate heat, lightly crushing the tomatoes, until heated through about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve with a nice rustic bread.
