Sausage Spinach

My boys are picky eaters – it drives me insane!  I swear they take polar sides on foods just to make life more difficult… one likes their vegetables slightly crispy – the other wants them almost soggy.  One will eat fried eggs & not scrambled – the other has to have scrambled & not fried.  So I have been extremely happy that we have a recipe they both love – and ask for regularly – and it’s healthy – and easy to prepare!

img_0299In April 2001, while still living in New Mexico, my friend shared a recipe from Ladies Home
Journal – the page title was ONE POT WONDER – Capellini with Sausage and Spinach by Cynthia DePersio.  I have changed the original recipe a bit over the years & my family has shortened the name to Sausage Spinach – but it’s still delish!  I don’t really use the recipe anymore – but you can see how well loved it’s been.

2 Tbsp Olive Oil
2 lbs mild Italian Sausage (I use bulk sausage to save having to cut it up)
1 large onion, chopped
2 cloves pressed garlic
32 oz chicken broth
8 oz thin spaghetti
20 oz bag of spinach
1/3 C heavy or whipping cream
1/4 C Parmesan cheese
1/2 C mozerella cheese

Heat oil in a large pot over medium-high heat; brown sausage for 3-4 minutes.
Add onion and garlic – cook 2-3 minutes.
Add broth, cover and bring to a boil.
Add pasta and cook 3 minutes, stirring frequently.
Add spinach, stirring into pasta & sauce 2-3 minutes more until spinach wilts.
Stir in cream and cheeses, stirring to thoroughly combine & melt cheese.

Here are some variations on how I’ve cooked this..

Camping in the Dutch Oven – to bring the broth to a boil and cook the pasta, place hot coals on top of the lid – don’t forget to rotate the lid & pot for even heating.img_2060


Don’t eat pasta?  No problem!  Decrease the broth 8 ounces, and skip adding the pasta.  Cook a spaghetti squash, then serve the sausage spinach over the spaghetti squash.

I made a dehydrated version of this (minus the dairy) for a backpacking trip last summer – essentially I dehydrated the sausage, then we carried store-bought dehydrated spinach and onions, some chicken bullion & spaghetti noodles.  It worked OK – I need to work on my rehydrating ratios.  Next I’m going to try freeze drying – then I can keep in all the dairy.

I first liked this recipe because it was easy to prepare in the evening without a lot of hassle or cleanup.  Now I love it because my boys will eat it – and sometimes even help make it (see how thrilled they are to be helping in the kitchen)!


I’d love to hear what you think if you try this recipe – or share one of your go-to meals for busy weeknights.



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