Ingredients:
- 8 ounces uncooked pasta
- 1 pound Italian sausage
- 2 tablespoons butter
- ½ onion, diced
- 1 medium red bell pepper, diced
- 1 medium yellow bell pepper, diced
- 2 more tablespoons butter
- 4 cloves garlic, minced
- 1 heaping teaspoon flour
- 1 cup heavy cream
- 1 teaspoon Dijon mustard
- 2 cups fresh baby spinach
- S&P to taste
- Freshly grated parmesan for serving
Directions
Boil pasta & leave in pasta water.
In a large skillet cook sausage. Remove from skillet to a bowl & keep warm. In the same skillet melt 2 tablespoons butter and cook onion and peppers for 10 minutes. Add the remaining butter & garlic. Cook 1 minute then add flour & stir 1 more minute. Add cream and mustard. Stir constantly & sauce will immediately thicken. Add spinach & sausage to skillet. Heat on low until spinach is wilted.
Add a few tablespoons of the pasta water, then the pasta. Stir to combine. Top with Parmesan for serving.
Recipe from Salt & Lavender.
