Italian Sausage & Spinach Stew
Ditalini pasta looks like elbow pasta, only much shorter. Feel free to substitute elbow or other small pasta, if you would like.Yield: 12 cups, 1.5 cups per person
Prep Time: 10 min
Cook Time: 20 min
|2||medium red onions|
|1||large red bell pepper|
|1 1/4 lbs||Italian sausage links (5 links), casings removed|
|4||garlic cloves, pressed|
|6 cups||chicken broth, or stock|
|1 (28-ounce) can||petite diced tomatoes, undrained|
|1 cup||ditalini pasta|
|2 sprigs||fresh rosemary|
|1 (8-ounce) bag||fresh spinach, coursely chopped|
|2 Tbsps||balsamic vinegar|
|1 tsp||sea salt|
|2 ozs||fresh Parmesan cheese, shaved or grated|
1. Dice onions and bell pepper. Cut sausage in half lengthwise, then cut crosswise into 1/2-in. pieces. Place sausage into an 8-qt. stockpot. Cook over medium heat 6-7 minutes or until browned, stirring occasionally. Remove sausage and drain on paper towels.
2. Add onions and bell pepper to stockpot. Cook and stir 3-4 minutes or until browned. Add garlic; cook an additional 30 seconds or until fragrant. Stir in sausage, stock, tomatoes, pasta, and rosemary. Bring to a simmer over medium heat and cook 10-12 minutes or until pasta is tender. Remove from heat and remove rosemary sprigs.
3. Stir escarole, vinegar and salt into stockpot; let stand 2-3 minutes or until spinach is wilted. Serve with Parmesan cheese.
Revised from Source: new.pamperedchef.com