Storing and Reheating Leftovers
Store any leftover pasta with sausage in an airtight container in the refrigerator for up to three days. Reheat the portion you plan to eat in a small skillet or the microwave until heated through. If it seems dry, add a splash of chicken broth or milk. Always use your best discretion with leftovers. This sausage pasta recipe is the perfect one pot pasta. I love that it has a simple but delicious sauce and is full of veggies. It is easy to make and a great recipe to fall back on when you just aren’t sure what to whip up for the family.
Sauté the sausage. Add the sliced sausages and cook until browned on both sides, about four to five minutes. Remove it from the pan and set aside. Cook the vegetables. Add the red pepper, onion, and garlic to the pan you cooked the sausage. Sauté until the onion is translucent, about five minutes. Make a roux. Whisk flour into the veggies until no white streaks remain. Slowly add the wine, adding more when it is absorbed. Read more on this below. Add the chicken stock and noodles. Bring the mixture to a boil and then reduce to a simmer for 14 minutes. Stir in the heavy cream and spinach, allowing the spinach to wilt. Add more salt and pepper as needed. Put it all together. Return the sausage to the pan followed by the tomatoes. Garnish with freshly grated Parmesan cheese and freshly chopped parsley and enjoy!
In this recipe, I used my store’s brand in the flavor of roasted garlic and it was perfection. I also love using Amy Lou chicken sausage. They come in a number of different flavors and they are all delicious. A Pinot Grigio or Chardonnay are my recommendations for this recipe, as they aren’t too sweet. A convenient way to keep wine on hand for cooking if you don’t want to open a whole bottle is to keep a four pack of small bottles in your pantry. If you are cooking for someone who can’t have alcohol or you prefer to skip the wine, you can replace the 1/2 cup of white with another 1/2 cup of chicken broth.
Fully whisk in the flour. Make sure the veggies are coated and no white streaks remain. This prevents the dish from tasting like flour. Add the liquid slowly. When adding the wine, add just a few tablespoons at a time and allow it to fully absorb before you add more. This step only takes a minute or two, but you don’t want to rush it.
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