Note to self: NEVER cook with canned leaf spinach again. Heinous! Fresh, always fresh spinach is the best! In fact, avoid the canned vegetables altogether.
My intention was to make a sausage and pasta dish tonight. I didn’t have any preset recipe in mind. I just knew that I wanted to use Farfalle pasta and sweet Italian sausage. I began by pan frying the sausage with some diced green peppers and seasoned it with kosher salt, ground black pepper, onion powder, and Italian seasoning. I rummaged through the pantry and found a can of diced tomatoes and threw that in. I should have stopped there. But I saw the can of whole leaf spinach because I immediately thought it needed more green.
As soon as I opened it and put it in the pan, I knew it was a bad idea. But for better or worse, it was in there. I let it all cook together, throwing in a pat of butter to finish the “sauce”. Then when the pasta was done, I poured the sausage, tomato, and spinach mixture on the cooked pasta. And, per my usual, sprinkled some red pepper flake to give it a kick. How did it taste? It wasn’t completely inedible, but fresh spinach would have brightened the dish and provide a better texture and flavor.
Try this recipe, but whatever you do: use FRESH SPINACH! 
Categories: Pasta · Sausage · recipes
Tagged: canned spinach, diced tomatoes, Farfalle pasta, green pepper, Sausage, seasonings, spinach
Inspired by purchases from Clark Park Farmer’s Market, Kate made us another phenomenal meal tonight. It was so delicious, I ate until it felt my stomach was going to explode! 
Between last night’s grilled lamb dinner and tonight’s dinner – I am feeling rather spoiled and happily sated.
I’d like to share the recipe and a picture with you all. Honestly, you must try this for yourself. You’ll thank me!
Note: as always measurements are approximate Please use your best culinary judgment and adjust to your taste when preparing this recipe.
Rigatoni with Hot Italian Turkey Sausage, Swiss Chard, and Goat Cheese
Heavenly turkey sausage and pasta dish! This photo does not do it justice!
Ingredients:
Hot Italian Turkey Sausage
Extra virgin olive oil
Medium white onion
1 cup sliced baby bella mushrooms
Several leaves of fresh sage (chiffonade)
Bunch of swiss chard (cleaned and stalks removed of course)
Grated nutmeg
Kosher salt
Fresh ground pepper
Cabernet Sauvignon (red wine)
Balsamic vinegar
1/2 can tomato paste
1/2 cup pasta water
Fresh chives
1 box Rigatoni
Crumbled plain goat cheese (chevre)
Directions:
1. Brown sausage in small amount of olive oil in skillet.
2. Remove browned sausage from skillet.
3. Saute diced onion and mushrooms in skillet. Add sage chiffonade. Add swiss chard. Cook until ingredients are softened.
4. Season with salt, pepper and grated nutmeg.
5. Add Cabernet Sauvignon, balsamic vinegar, and tomato paste. Stir to combine. Simmer until slightly thickened. Add pasta water to thin out sauce.
6. Cook rigatoni according to package.
7. Add browned sausage to veggie/sauce mixture. Cook on medium while pasta is cooking.
8. When pasta is cooked, add to sausage mixture, and warm through.
9. SERVE & ENJOY!
We recommend adding crumbled goat cheese after you have plated the dish. It will melt and add creaminess to the decadent sauce.
This dish gets 5 NOMS easily.
Categories: Pasta · Sausage · recipes
Tagged: baby bella mushrooms, balsamic vinegar, cabernet sauvignon, goat cheese, hot italian turkey sausage, nutmeg, onion, rigatoni, swiss chard, tomato paste
