Sorry!

Ok, so I realize it's been a really long time since I've posted anything. I have no excuse, except for the following list:

1.) I do not have the internet at my house, so I only update when I am able to snag some free wifi
(if blogger had a mobile update feature for us non-iPhone users, I'd use it, but alas anyone without an iPhone is pretty much useless these days, and thus nothing is marketed at us.)

2.) Ok, so I really only had the one reason. But I think it's a pretty good one!

So my apologies.

Anywho, since the last time I was here, I haven't had really many "culinary breakthroughs." I've jsut been working my thankless job and coming home not really feeling up to being creative in the kitchen. Nonetheless, a few days ago, we had some friends over to our house for dinner. It was a spur-of-the-moment meal, but I still had enough time for some minor planning. I had a craving for pasta, and out of that came this incredible (and easy, albeit not as cheap as I'd have liked. But cheaper than eating out) little number.
As usual, I have not named it. I should put someone in charge of naming my dishes. I can whip up the food. The titles, not so much...

You will need:

A pot for preparing pasta
A deep skillet (the kind with the extra handle) for preparing the sauce. It needs to be big enough to hold the entire dish upon completion.

1 pint light whipping cream
1 lb farfalle (bow-tie) pasta
2/3 lb Andouille or spicy italian sausage, cut into large chunks
3 cups raw spinach, rinsed
1 cup cherry tomatoes, halved
8 oz sharp white cheddar (or, I used a raw milk white cheddar, available at FreshMarket)
8 leaves fresh basil, torn
2 cloves garlic, minced
2 Tbsp olive oil, plus more on hand if needed to keep food from sticking to pan*
Coarse-grain sea salt
Pepper


Heat the oil in a skillet over medium-high heat (6 or 7) Brown the sausage chunks until thoroughly cooked (make sure centers are not pink. No food poisoning, please!) Remove sausage from skillet and set aside in a covered bowl.

At this point, start preparing the whole package of pasta according to the directions given.

In the skillet, add the spinach, tomatoes, basil, and garlic to the oil left over from the sausage. Lower heat to medium and saute until spinach leaves have wilted down and garlic has browned slightly. Bring temperature back up to medium-high and pour in the cream. Using a spatula that will NOT scratch your skillet (I recommend a sturdy, good-quality plastic. Oxo makes a great one, and it's reasonably priced), scrape the bottom of the pan to incorporate the spinach mixture, as well as the browned bits of sausage and oil, into the sauce. Add a few pinches of salt and pepper, adding more as you taste the sauce**. Stir the sauce continuously until it is just beginning to come to a slow boil (small bubbles, not a rolling boil.) Reduce heat back to medium, and simmer until sauce begins to thicken slightly. Do not over cook, as sauce will continue to thicken as it cools. When the pasta has finished cooking, drain into a colander, toss with some olive oil, and add to the pan containing the sauce. Stir to coat all of the pasta evenly with sauce. Just before serving, grate the cheese into the pan and give it a few quick stirs. The cheese will melt and add a nice texture and flavor to the sauce, making it almost resemble an Alfredo sauce, only much better! Top with browned sausage and serve immediately. Leftovers will keep for about 3 days

Serves 4 to 6 (four football players, six not-too-hungry people. So I guess it serves 5 normally?? Let's go with 6, and everyone can eat some salad along with it!) Goes well with a good Cabernet , or at least we thought so!


*I recommend investing in a sprayer. You can get a Misto oil sprayer at Bed, Bath, and Beyond for around nine dollars.

** When making sauce-based dishes, or soups, you should ALWAYS taste as you go along. Sometimes in the kitchen it does NOT pay to "trust your instincts" Just use a clean spoon! :-)


Next time, I will tell you all about the beer-cheese soup. I wouldn't want to blow your mind too many times in one post! :-)