Linguine Fine with Garlic Pork Sausage and Spinach

From food

INGREDIENTS

1/2 pound Garlic & Wine Pork sausage, casing removed,crumbled
5 ounces baby spinach, fresh
1 tablespoon olive oil
6 cloves garlic, chopped
1/2 (16 ounce) package Linguine Fini (De Cecco)
1/2 teaspoon black pepper
Parmesan Cheese, shredded, 3 tbsp
Spinach, fresh, 5 oz
Butter, salted, 1 tbsp
Kosher salt, 2 tsp
Pepper, black, 1 tbsp


DIRECTIONS

Cook pasta in rapidly boiling salted water as directed on the package, until al dente. Drain in a colander, reserving 2 cups of pasta water.

Toast the panko crumbs in a small skillet using 1/2 tablespoon of the butter. Set aside.

In sauce pan, sauté sausage until brown. Drain excess oil.
Add garlic and cook for a minute more. Add the pasta water, and incorporate the parmigiana cheese until the cheese is dissolved. Add pasta until coated in the sauce.

Add spinach leaves and stir until they are also in the mixture and wilted. Cover for a minute if needed to cook spinach.

Toss in panko crumbs and serve.

Number of Servings: 4