Simple Sausage Pasta
I was walking through the grocery store and this sausage meat caught my eye. I don't recall ever seeing sausage sold without the casing before (yes, I live under a rock) and it intrigued me.
But truthfully — I was torn.
I've been trying so hard to buy organic and sustainably responsible items when I shop that I was feeling pangs of guilt (were the animals treated well?) and fear (what kind of chemicals would I be putting into our bodies?). But then a voice of reason spoke up and reminded me that most of the food served in restaurants is not organic; and it's pretty damn expensive to eat organic 100% of the time.
So in the cart it went.
And this sausage turned into the most satisfying meal I've had all week. It was rich and flavorful — and somehow tasted like it had been sprinkled with parmesan cheese (although there was no dairy involved at all!). It was flavorful (not hot or spicy) and a good hearty meal to dig into at the end of the day. With big goofy grins and overstuffed bellies, we all happily agreed that this recipe should be on repeat. Hopefully you'll think so too. ;)
These ramen noodles have become my 'go to' noodle for everything. It takes about 5 minutes to cook up a serving of these — as opposed to rice noodles which take 20 minutes or more. Plus I really enjoy the flavor. The only issue I've had is they get a little gummy if you let them sit too long after cooking and straining them, although it doesn't affect the flavor at all!
Simple Sausage Pasta
The 8SAFE ingredients I used in this recipe are: Premio Sweet Italian Sausage Meat and Lotus Foods Millet & Brown Rice Ramen noodles. Feel free to substitute with other 8SAFE products (just be sure they are free of gluten & the top eight food allergens).
- 1/4 cup pure olive oil
- 1 lb sausage meat
- 1 pint cherry tomatoes, cut in half
- 3-4 whole cloves of garlic
- 5 oz. package pre-washed baby spinach
- salt to taste
- 2 blocks of millet & brown rice ramen noodles
Cook the pasta according to package directions and set aside.
Meanwhile, heat olive oil over medium heat in dutch oven (or other large pan with high sides). Add the sausage meat, break into small bits, stirring occasionally until no longer pink.
Add garlic cloves and tomatoes, along with 2 big pinches of salt. Cover and cook until tomatoes soften and start breaking down, stirring occasionally (about 5 minutes).
Add the entire pack of baby spinach & another pinch of salt, stir, then cover again just for a minute to help the spinach wilt. Remove cover and continue cooking & stirring until all the spinach has wilted.
Turn off the heat, add the cooked pasta to the pot. Mix and serve.