| | Directions | | Heat oil in a Dutch oven or stock-pot over medium-high heat; add sausage and cook 3 to 4 minutes, turning as it browns. Add onion and garlic and cook 2 to 3 minutes, until lightly browned. Add broth and water to pot; cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2 to 3 minutes more, until pasta is al dente and spinach is wilted. Stir in heavy cream. Serve immediately. Makes 4 to 6 servings. |
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| Ingredients | | - |  | 2 teaspoons olive oil |
| - | | 1 pound sweet Italian sausage, cut into 1/2 inch thick slices |
| - | | 1 onion, chopped (large) |
| - | | 2 cloves garlic, chopped |
| - | | 2 cans chicken broth (14 ounce can) |
| - | | 1/4 cup water |
| - | | 8 ounces capellini or vermicelli pasta, broken inch half |
| - | | 2 - 10 ounce bags fresh spinach, coarsely chopped |
| - | | 1/4 teaspoon freshly ground pepper |
| - | | 1/3 cup heavy or whipping cream |
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