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Angela's Italian and Sicilian Recipes
Fettuccine with Spinach and Sausage
Fettuccine with Spinach and Sausage
(Fettuccine con Spinaci e Salsiccia)
1 lb fettuccine pasta
1/2 lb Italian sausage (sweet, hot or mild)
1 small onion, diced
3 cloves garlic, minced
8 ounces spinach, rinsed and spun dry
4-6 basil leaves
3 tbs extra virgin olive oil
3 tbs butter
3-4 tbs leftover pasta water
1/4 cup grated Parmigiano cheese
Salt and pepper to taste
Bring a large pot of heavily salted water to a boil for the pasta.

While water is coming to a boil, crumble sausage into a large skillet over medium-low heat and cook until well browned and no longer pink in the middle.

Remove from skillet and drain.

Add pasta.

In the same skillet, add olive oil and butter.

Add onions, season with salt and cook until just translucent.

Add garlic and cook for an additional 2 minutes, stirring often.

Add spinach and cook until just wilted.

Add basil and stir through.

Return sausage to skillet and toss to reheat and incorporate.

Pour drained fettuccini into sauce and toss to combine.

Gradually add Parmigiano cheese, turning constantly with a fork or tongs, adding pasta water as necessary until desired consistency is achieved.

Season with salt and pepper. Serve immediately. Serves 4.
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