Smoked Sausage, Corn and Spinach Parpadelle

Smoked Sausage, Corn and Spinach Parpadelle

FEATURED | Greenfield Smoked Sausages

Smoked Sausage, Corn and Spinach Parpadelle
Serves 4
Prep Time
10 min
Total Time
25 min
Prep Time
10 min
Total Time
25 min
Ingredients
  1. 12 oz (375 g) Fresh Parpadelle or dried pasta
  2. 1 Package of Greenfield Smoked Sausages, sliced into 1 ½ ” rounds
  3. 1 tbsp olive oil
  4. 1 cup fresh or frozen corn kernels
  5. 2 cups (500 mL) Baby spinach
  6. 1 ½ cup 35% cream
  7. ½ cup white wine
  8. 1 clove garlic, minced
  9. ½ cup parmesan cheese, grated
Instructions
  1. COOK pasta according to package directions. Drain and toss lightly in olive oil to prevent sticking.
  2. HEAT oil in a large fry pan over medium heat. Add sausage and sauté for 3-5 minutes, add the garlic and corn. Cook for 2 minutes, then add the wine and allow the wine to cook out and reduce by half. Add the spinach and cream and bring to a boil. Add the parmesan cheese.
  3. Mix the pasta into the sauce and cook together for 3-5 minutes.
  4. SERVE immediately sprinkled with parmesan and season to taste.
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