sausage and bow-tie pasta florentine

Ingredients

• Servings: 6
• 1 pound hot italian sausage links
• 1 (12 ounce) package bow-tie pasta (farfalle)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon olive oil
• 3 cloves garlic, chopped
• 1 (16 ounce) jar alfredo sauce
• 1/2 teaspoon black pepper

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. place the sausage links a broiler pan, and broil in the preheated oven until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. turn the sausage once as it cooks.
• bring a large pot of lightly salted water to a boil. add the bow-tie pasta, and cook until al dente, 8 to 10 minutes. drain and return to the pot along with the spinach; keep warm over medium-low heat.
• heat the olive oil in a separate pot over medium heat, and stir in the garlic, and cook until the garlic softens and the aroma mellows, about 3 minutes. add the alfredo sauce and black pepper, then bring to a simmer over medium-high heat. cut the cooked sausage into bite-sized pieces, and add to the simmering alfredo sauce along with the pasta and spinach. stir until the pasta is hot and well coated with the sauce.