I often cook without a recipe, throwing something together for dinner using a new ingredient or something special I’ve found. Yesterday I picked up some really good sausages from this market that comes once a month to Wanstead. I’ve had them before and they’re outstanding just grilled on their own but I wanted to do something with them that was more interesting. I also found some good spinach as well. So much of the spinach you get in the supermarket is pre-bagged baby spinach and while it is convenient in that you can just open the bag and throw it into dishes or salads it doesn’t actually taste like anything, and if it doesn’t taste like much it probably isn’t that nutritious either. The spinach I got was real big leaf spinach with real flavor.
The reason I talk about the ingrediants so much is that this italian-style recipe is so simple that the quality of the ingredients hugely affects the end result. If you use flavorless sausages and spinach then the dish will be flavorless too. Whenever you make any italian style dishes, or any simple dish, that’s the most important thing to remember. The ingredients below are what I used, you can change the balance to whatever you like, use greens or kale instead of spinach, or put in brocolli or beans, it’s all up to you.
6-8 sausages, whole
1 medium onion chopped
3-4 cloves garlic chopped
2 big bunches spinach, washed and roughly chopped
1 knorr chicken stockpot or chicken stock cube
2 tsp dry italian herbs
1 can cannelinni beans, washed
1 tbsp cornstarch or flour
2 tbsp cream (optional)
half a box pasta shells, penne, or whatever you’ve got.
in a large saute or casserole pan (with a lid ) on high heat add a few tbsp of vegetable oil, not olive oil as olive oil geta bitter and can burn on high heat. We are going to brown the sausages without cooking them through. You can skip this step if you like but the browning causes caramelization and adds great flavor, so brown 2 sides of the sausages and remove them to a plate to cool. Discard the oil in the pan and let it cool to medium heat. Start boiling your pasta now. Add olive oil to coat the bottom of the pan and add your onion. Saute until soft, add your garlic and flour and saute another minute or two. The flour is going to thicken the sauce and you want to cook it a bit. Add the water, stockpot or cube, herbs, and bring to a simmer. Don’t add any extra salt, there’s salt in the sausages, stock cube, spinach, and on the outside of the pasta from the salt in the water, and that’s plenty! Add your spinach and cover. Stir your pasta, make sure it doesn’t stick together. Slice your sausages up. After 5 minutes of simmering add your beans and sliced sausages, stir in, and cover turning the heat down to low. Cook your pasta until it is just a bit underdone and then scoop it out or drain it and put the pasta into the pan. If you do drain it save some of the pasta water, you can use it to add extra moisture to the dish if it gets dry. I use a big strainer I got at a chinese supermarket, they are great for scooping pasta.
Put the heat back up to medium-high with the lid off and add your cream and stir. The pasta is going to finish cooking in pan and so will soak up the flavors of the dish. Here’s where you may need to add some of that pasta water. You want there to be enough sauce to coat all the ingredients but not too much. Taste and season if necessary. Once the pasta is done (should be 1-2 minutes maximum) turn off the heat and serve as it is.
This was a real crowd-pleaser, my son even ate some of the spinach and that’s an achievement!