Well, this here is just such a dish. A one-pot wonder if you will. It has the added feature of tasting so much more complicated than it actually is, and well, I kind of like that about it too. Did I mention how adaptable it is? Substitutions, additions, and even subtractions, whether accidental or intentional, are no problem at all.
The recipe is built around pantry and freezer staples, so it's quite budget friendly and as a result we make it fairly often. Especially on weeknights. Especially in the winter. And especially when the thought of staring down another big pile of dirty dinner dishes will send me right over the ever-lovin' edge. Is it any wonder that this is one of our favorites?
Pasta with Sausage and Spinach
Adapted from: this recipe on seriouseats.com
3-4 Italian sausages, casings removed, sliced or crumbled (or use 1 lb ground sausage meat)
1 small onion, chopped
1 pint fresh mushrooms, sliced or quartered
2 cloves garlic, pressed, smashed or minced
1 cup low-sodium chicken broth
1-1/2 cups water
1/2 cup of dry white wine
1/2 pound spaghetti
12 ounces spinach, washed and torn
1/2 cup half-and-half
Large handful grated Romano cheese, plus more for serving
Salt and pepper
1. In a large pot (or Dutch oven) over medium heat, cook the sausage until it begins to release some of the fat. Add the chopped onion, mushrooms and garlic. Cook for about 5 minutes, stirring occasionally.
2. Add the chicken broth, water and wine to the pot. Bring to a boil and add the spaghetti. Stir until it sinks into the liquid, then keep stirring occasionally until the pasta is al dente, 7 - 8 minutes or so.
3. Add the spinach, stir, then cover and turn heat down. Cook for 3 minutes. Stir again, while adding the half-and-half, then stir occasionally, for another 5 minutes. Add the grated Romano and continue to cook on low heat until sauce has thickened.
4. Season with ground pepper. (Serves 4)