Quick Sausage, Spinach & Pasta Skillet


right dab-in-da-middle of Carnival

Folks, forgive my absence, or my lack of normal communication with so many of you but hey, it’s Mardi Gras and well, I’m a little busy. Not only enjoying the festivities but also preparing for the so many activities during these l-o-n-g weeks of carnival. As many of you know, our company provides decorations, scenery, stage sets, standing and hanging props, tablescapes, oversees lighting & sound and so much more for the many Mardi Gras balls, events and parties, even wardrobes for the Kings & Queens.  Yep, it’s a busy time…

Some nights I need something quick to ‘throw together’, something that’s delicious and something not from fast-food establishments. I try to avoid those places no matter how tired I am. This is one of those meals, an all-in-one skillet meal, (except for cooking the pasta) that goes together quickly and comes out so very tasty. Enjoy!

Quick Sausage, Spinach & Pasta Skillet

1 pound farfalle (butterflies) pasta, cooked and drained
2 tablespoons olive oil
1 -16 oz package sweet Italian sausage
1 large leek, washed thoroughly and white & light green part divided
1 tablespoon margarine
2 tablespoons brown flour*
Fresh ground black peppercorns
1 cup chicken broth
1 -9 oz package baby spinach, rinsed and dried well
4 green onions, diced
1/2 cup grated Parmesan cheese

Slice the leek into thin pieces separating the white from the green part.

In a large skillet, heat olive oil over medium high heat. Remove casings from sausage, add to skillet and cook, breaking sausage into small bite-size pieces. Let sausage brown. Add the green leeks and cook for about 5 minutes stirring  until softened. Add the white part, stir for a minute and then stir in the margarine. Sprinkle the flour over the meat mixture and stir to mix. Season with a few turns of the pepper mill and add the broth. Bring to a boil. Reduce heat to low.

Toss in the pasta, stir to mix well and add spinach, green onions on top of mixture. Cover and let steam for 5 minutes. Stir to incorporate and plate. Sprinkle with Parmesan cheese to serve.

*Note: I keep a jar of brown flour handy for when I need a quick thickener just like this one. You don’t have to worry about having to cook the flour taste out. Simply add a cup or two to a large cast iron skillet, heat in a 350 degree oven for about 30 minutes until light to medium brown. You have to stir every 5 minutes during the last 15 or so minutes to keep it from scorching. This is also a quick jump-start when making roux.

and this is the float from the Inca parade last week that my nephew rode… took the pic before he bombarded us with beads…

14 thoughts on “Quick Sausage, Spinach & Pasta Skillet

  1. Pierce

    Ok, here is another in my "Drick Folder" that will be making the meal rotation next month! You have some great recipes.Thanks for the shout out on your last post, but now….that was YOUR recipe!

  2. Kristen

    I had wondered about your absence. I had no idea you were so heavily involved with Mardi Gras. What incredible stories you must have to tell! This dish sounds like the perfect week night meal. Thanks for your tip on the brown flour!

  3. Emily Malloy

    Cute float!This dish looks like heaven! I have had a similar reason for my lack of blogging, not because of Mardi Gras, but because of life being so busy!Glad you're back:)

  4. Mother Rimmy

    I love that you avoid fast food joints, and why wouldn't you when you can whip up a satisfying meal like this one as quickly as you could order at a fast food joint? You even have your veggies in the mix. :)Kristi


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