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 personPrep Time: 10 min
Cook Time: 20 min
Ingredients:
| 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 |
Directions:
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
