Penne with sausage and fresh spinach
11.5 oz Barilla Penne
9 oz sausage
9 oz fresh baby spinach
9 oz cream
Some Parmigiano Reggiano cheese, grated
salt and pepper to taste
In a non-stick pan, sizzle for a few minutes the sausage broken into pieces and removed from the casing.
Add the baby spinach, cleaned and washed, and let sweat by adding a little water, if needed.
Add the cream and simmer for 1 minute.
In the meantime, cook the Penne in abundant lightly salted water, drain when al dente, sauté in a pan with the sauce and sprinkle with the Parmigiano Reggiano cheese and serve.