Sunday Hack: Sausage & Spinach Spaghetti

Sunday is supposed to be a lazy day for me — no or little cooking. We go out, enjoy each other’s company and don’t worry about the dishes afterwards. Nothing wrong with that. Except last Sunday my husband was on-call. To avoid being interrupted mid-meal at a restaurant (trust me, it happened to me before, I don’t recommend it), no matter how close to the house it is, I had to improvise to put a dinner together.  Nothing was defrosted in advance, and the fridge contents didn’t impress with variety.

Sausage & Spinach Pasta Hack

Upon close inspection, found: one box of spaghetti, a few rings of snack sausage, a box of decent looking baby spinach, and some cheese. And thus the dinner commenced. And it turned out to be so good that it was deemed blog-worthy. Moreover, it gave birth to the new recipe category: HACKS.

Sausage & Spinach Spaghetti

Yields 6 hefty or 8 honest servings

  • 1 lbs spaghetti, cooked according to instructions al dente and drained
  • 2 tbsp olive oil
  • 1 large yellow onion, I used Vidalia, finely chopped
  • 3 large garlic cloves, slivered
  • salt, freshly ground black pepper to taste
  • 1 lbs snack sausage (kielbasa type), I used Conecuh Original Smoked, which is our local Alabama sausage or excellent flavor, sliced across into 1/2″ thick rounds
  • 1 lbs baby spinach, rinsed and drained well.
  • 1 cup or more of your favorite grated cheese, I used a Parmesan and Asiago mix

Bring water to a boil in a large pot, add a few tbsp of olive oil and a couple of teaspoons of salt. Add spaghetti, and cook according to instructions, typically from 9 to 13 minutes.

While spaghetti is cooking, prepare the rest of the dish:

Heat the olive oil in a large skillet over medium heat. Add onions and garlic and saute, stirring occasionally, until golden and softened, about 5-7 minutes.

Add sausage rounds, and cook for a few minutes, until sausage doesn’t appear pink (if it was).

Add spinach, salt and pepper to taste, and shaking or tossing the spinach a few times, let it completely wilt and darken in color. It will take 2-3 minutes or so. If your spinach is not very juicy, add a tbsp or so of pasta water to the skillet and let the steam wilt the spinach. Give everything a good stir a few more times, and let juices evaporate almost completely.

Drain pasta, and return it to the pot. Add the sausage and spinach mix to the pasta. Add a few tbsp of olive oil, fresh pepper to taste, and grated cheese. Stir well and serve immediately.

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Categories: Batch Cooking, Better Than Storebought, Dinner, Hacks, Main Courses, Quick & Simple

Author:Eat Already!

I am a cooking and writing addict born and raised in a cosmopolitan city on the Black Sea coast. Currently my interests include, but not limited to gardening, traditional nutrition, raw milk, fermentation techniques, books by Sitchin, Weston A. Price ideas, artisan bread making, anything handcraft, and many other, quite random, things. I believe in making things from scratch, in unpretentious dishes, visually un-altered food esthetics. I believe in reporting on daily cooking endeavors, not just on special occasion dishes. I believe everyone should learn how to cook at home because it's a great way to connect with your loved ones without saying too much, with your heritage without becoming an archivist, and with the world without learning languages...

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