Ingredients
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1 package (16 ounces) bulk Pork Sausage
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1 package (16 ounces) Bow Tie Pasta
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2 tablespoons all-purpose Flour
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1-½ cups Half-and-Half Cream
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2 tablespoons Butter
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¾ cup crumbled Gorgonzola Cheese
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¾ teaspoon Salt
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½ teaspoon Lemon-Pepper Seasoning
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4 cups lightly packed fresh Spinach
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3 tablespoons fresh Basil
Directions
Gorgonzola cheese and half-and-half cream are the secret behind this delectable pasta with the combination of crumbled pork sausage. Mixed herbs are added to neutralize the yellow shade of bow ties.
Steps
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1
Done
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Cook pasta in a saucepan al dente. Place in a colander and drain. Return the pasta to the saucepan. |
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2
Done
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Cook in a large skillet the sausage on medium heat for four to six minutes until pinkish color is no longer visible, and crumbles. Remove excess oil. |
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3
Done
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Melt the butter in a small saucepan over moderate heat. Add the flour and stir until smooth. |
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4
Done
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Slowly whisk in half-and-half cream and bring mixture to a boil. |
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5
Done
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Stir frequently and cook for one to two minutes more until thickens. |
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6
Done
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Remove saucepan from heat, stir in the cheese, lemon pepper and salt. |
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7
Done
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Stir in cheese sauce, spinach and sausage with cooked pasta and toss until well combined. Garnish with basil on top. Serve! |
