Creamy Italian Sausage Pasta
Southern food is the specialty in our family, and so growing up in the rural south my exposure to Italian food was limited.
Frankie’s Italian Trattoria, Maggie Valley, NC - Staff
Each summer my Uncle Thomas & Aunt Judy would take me along on their family vacation and often it was to the Maggie Valley/Cherokee area of the mountains of North Carolina.
The very first true Italian restaurant that I ever experienced is still open today: Frankie's Italian Trattoria. They have been serving authentic Italian dishes to locals and vacationers in Western North Carolina for over 40 years.
While our vacation was filled with PowWows and river tubing in Cherokee, North Carolina and Ghost Town in the Sky in Maggie Valley, dinner took us straight to Italy.
Even as an adult, each time I prepare an Italian dish, my mind goes right back to Frankie's in Maggie Valley.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: Serves 6
Ingredients:
8 oz. penne pasta
2 tbsp olive oil
1 lb sweet Italian sausage
1 onion chopped
2 tbsp minced garlic
1 ½ cups heavy whipping cream
½ cup chicken broth
1 14.5 oz. can diced tomatoes drained
1 cup spinach
¼ tsp red pepper flakes
½ tsp Italian seasoning
½ tsp salt
1 cup grated Parmesan
1 tsp chopped parsley
Instructions:
Cook penne according to package instructions, drain and set aside.
Heat olive oil to medium heat in a large sauté pan. Sauté sausage and chopped onion over medium heat until meat is browned and onions are translucent.
Remove sausage and onions from pan and set aside.
Add garlic to pan and sauté in sausage drippings over medium heat for one minute.
Add cream, chicken broth and parmesan cheese to the pan. Heat on low for 3-4 minutes while stirring until combined.
Add spinach, salt, red pepper flakes, Italian seasoning and drained tomatoes to pan. Continue cooking for 3-4 minutes until spinach is wilted.
Add sausage, onions and penne to cream sauce and stir.
Sprinkle with parsley and additional parmesan cheese.
Serve warm
