1 pkg Italian Sausage
1 pkg Baby Spinach
1 pkg Shiitake Mushrooms – sliced
1 Small Yellow Onion – diced
3 Garlic Cloves – minced
3/4 Cup White Wine
1 Pint heavy cream
1/2 Cup grated parmesean
1 box of Pasta (penne, ziti, rigatoni)
Garlic powder to taste
Onion powder to taste
Paprika
Salt
Pepper
1.) Bring a pot of generously salted water to a boil
2.) Season and Saute the sausage until mostly browned (season with garlic powder, onion powder, and paprika)
3.) Add Onion and saute until just translucent. Add the garlic and continue to saute until fragrant.
4.) Add the shiitake mushrooms and saute until cooked to preference.
5.) Add the baby spinach and cook until wilted
6.) Add the white wine and reduce by half
7.) Add heavy cream and cook until slightly thickened
8.) Add salt and pepper to taste as well as other spices as needed. Keep warm.
9.)Meanwhile, in a pot of salted water, cook pasta until just shy of al dente (about 2 minutes less than the package directs).
10.) Using a spider skimmer, transfer pasta to sauce, along with 1/2 cup pasta cooking water. Alternatively, drain pasta using a colander or fine-mesh strainer, making sure to reserve at least 1 cup pasta cooking water
10.)Add parmesean cheese, Increase heat to high and cook, stirring and tossing rapidly, until pasta is al dente and sauce is thickened and coats noodles and pools around edges of the pan, about 2 minutes; add more pasta cooking water in 1/4-cup (60ml) increments as needed to achieve desired consistency.
Recipe based off of this recipe:
https://www.seriouseats.com/pasta-alla-norcina-creamy-pasta-with-sausage
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