See what CafeMoms are saying about saving time this holiday season..
1 1/4 lbs. bult hot Italian sausage
3 cans (14.5 oz. ea.) Italian-herb diced tomatoes, divided
12 oz. uncooked orecchiette pasta
2 1/2 cups water
4 garlic cloves, minced
1 tsp. crushed red pepper flakes
1 tsp salt
2 cups grape tomatoes
1 oz. grated Parmesan cheese
5 o. (8 cups) fresh baby spinach leaves
Cook sausage in 12 inch skillet over med-hi heat 8 - 10 minutes, breaking into crumbles. Drain canned tomatoes in a colander into a large bowl.. Reserve 1 cup of the tomato liquid for use in this recipe.
Add drained canned tomatoes, tomato liquid from the bowl, pasta, water, minced garlic, pepper flakes, and salt into skillet. Cover and cook 13 - 15 minutes or until pasta is tender, stirring occasionally.
Meanwhile, cut grape tomatoes in half. Add grape tomatoes, spinach and reserved 1 cup tomato liquid to skillet. Cook 1 - 2 minutes or unti lspinach is wilted, stirring constantly. Sprinkle with cheese.
Yeild: 6 servings