Ingredients:
- 1 package 8 oz. Banza pasta (I used mini farfalle (bow ties)).
- 14 oz. mild Italian pork sausage (casings removed)
- 1 small sweet onion
- 2 garlic cloves, minced (I used 2 frozen Dorot cubes.)
- 2 cups water
- 1/2 cup grated parmesan cheese (I used additional for topping!)
- 1 1/2 cups vodka sauce (I used Whole Foods 365 brand, and used closer to 1 3/4 cups.)
- 2 large handfuls fresh spinach
- 1/2 teaspoon sea salt (+ more to taste)
- 1 tablespoon olive oil
Directions:
- (*To prepare, I roughly chopped onion and put it into my food processor to finely chop. I set aside (with the frozen garlic), and then used the food processor to finely chop the two handfuls of spinach. Set aside. Grate Parmesan. Remove and discard casings from sausage and set aside.)
- Dice onion and mince garlic. Add 1 tablespoon of olive oil to a large pot. Add minced garlic and onion to sauté. (I lightly seasoned with s + p.)
- To the pot, add mild Italian pork sausage to brown.
- Once browned, add 2 cups water and 8 oz. desired pasta to pot.
- Immediately following, add vodka sauce and bring to a boil. Continually stir so pasta shells don't stick.
- Reduce heat to simmer and add in grated Parmesan, fresh spinach, and sea salt. Continue to stir.
- Once spinach has wilted and pasta has thickened, remove from heat.
- Top with additional grated Parmesan and red pepper flakes (if desired). Enjoy!
*www.onebalancedlife.com