Ingredients
3/4
pound fully cooked pork, chicken or turkey sausages, thickly sliced into rounds
3/4
pound fresh wild mushrooms (such as crimini or stemmed shiitake), thickly sliced
1/2
tsp dried crushed red pepper
1
10-ounce package ready-to-use spinach leaves
1
1/4 cups canned low-salt chicken broth
3/4
pound penne pasta, freshly cooked
2
cups (about 8 ounces) grated provolone or mozzarella cheese
Directions
1.
Heat oil in heavy large pot over medium-high heat. Add sausages, mushrooms, shallots, garlic and crushed red pepper. Sauté until mushrooms begin to brown, about 10 minutes. Add spinach and broth; toss until spinach wilts, about 2 minutes. Add pasta and cheese; toss until cheese melts and sauce coats pasta, about 3 minutes. Season with salt and pepper.
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