Bring a 5-6 qt pot of salted water to a boil. Add pasta; cook as package directs.
Meanwhile, heat oil in a 10-12 inch nonstick skillet over medium-high heat. Add onion; saute 2 mins or until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned, about 4 mins.
Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 min. Remove from heat.
Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated parmesan.
Originally Submitted
8/16/2010
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