Alfredo Shells with Sausage and Spinach
Ingredients:
4 links of sweet italian sausage
2 jars of Ragu Roasted Garlic Alfredo Sauce
3 TBSP butter
2 TBSP olive oil
3 cloves of garlic
2 cippolini onions
1 tsp red pepper flakes
2 tsp italian seasoning
1 tsp of pepper
1 tsp salt
1 tsp garlic powder
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
3/4 cup chicken stock
1 TBSP sugar
1/4 cup white wine
12 oz of frozen spinach, thawed and drained
1 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
1 pound of medium shells pasta
Directions:
1. Boil water for pasta and cook according to directions on box
2. Heat a large pan to medium high heat with 1 TBSP butter. Cook your sausages for about 3 minutes per side or a total of 12 minutes. You should have nice color on each side. Remove from the pan and let cool slightly
3. Deglaze the pan with wine. Let simmer for 1-2 minutes.
4. Add 1 TBSP olive oil and then all of your seasonings along with fresh garlic and onions. (I diced mine really small so the sauce would be nice and smooth)
5. Cook the garlic and onion with spices for about 2 minutes over medium low heat.
6. Stir in the alfredo sauce. Cook for about 5 minutes.
7. Stir in the chicken stock and remaining olive oil. Cook for another 5 minutes
8. Stir in the remaining butter and 1/4 cup of each of the cheeses. Reduce heat to low and stir gently.
9. Slice the sausage into disc pieces and throw in the sauce. Add the sugar and stir. Cook over low heat just for another 5 minutes or so. You don't have to go 5 minutes on each of these steps but it does help to build the flavor as you are making the sauce.
10. Lastly, stir in the pasta and spinach gently so that the pasta shells don't break apart.
11. Add the basil and parsley to the remaining shredded cheese and use that for garnish.
Wine Selection:
Sonoma Hills
Pinot Noir
Russian River Valley, CA
2012
The cool breeze and fog that flow east everyday past this vineyard provides a cool climate for the Pinot Noir wine. This wine is light in color but full of flavor.
4 links of sweet italian sausage
2 jars of Ragu Roasted Garlic Alfredo Sauce
3 TBSP butter
2 TBSP olive oil
3 cloves of garlic
2 cippolini onions
1 tsp red pepper flakes
2 tsp italian seasoning
1 tsp of pepper
1 tsp salt
1 tsp garlic powder
1/2 cup asiago cheese, shredded
1/2 cup parmesan cheese, shredded
3/4 cup chicken stock
1 TBSP sugar
1/4 cup white wine
12 oz of frozen spinach, thawed and drained
1 TBSP fresh parsley, chopped
1 TBSP fresh basil, chopped
1 pound of medium shells pasta
Directions:
1. Boil water for pasta and cook according to directions on box
2. Heat a large pan to medium high heat with 1 TBSP butter. Cook your sausages for about 3 minutes per side or a total of 12 minutes. You should have nice color on each side. Remove from the pan and let cool slightly
3. Deglaze the pan with wine. Let simmer for 1-2 minutes.
4. Add 1 TBSP olive oil and then all of your seasonings along with fresh garlic and onions. (I diced mine really small so the sauce would be nice and smooth)
5. Cook the garlic and onion with spices for about 2 minutes over medium low heat.
6. Stir in the alfredo sauce. Cook for about 5 minutes.
7. Stir in the chicken stock and remaining olive oil. Cook for another 5 minutes
8. Stir in the remaining butter and 1/4 cup of each of the cheeses. Reduce heat to low and stir gently.
9. Slice the sausage into disc pieces and throw in the sauce. Add the sugar and stir. Cook over low heat just for another 5 minutes or so. You don't have to go 5 minutes on each of these steps but it does help to build the flavor as you are making the sauce.
10. Lastly, stir in the pasta and spinach gently so that the pasta shells don't break apart.
11. Add the basil and parsley to the remaining shredded cheese and use that for garnish.
Wine Selection:
Sonoma Hills
Pinot Noir
Russian River Valley, CA
2012
The cool breeze and fog that flow east everyday past this vineyard provides a cool climate for the Pinot Noir wine. This wine is light in color but full of flavor.
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