8 - 10 oz. fresh spinach, chopped
3 oz. Parmesan cheese, grated
2 oz. fine bread crumbs
2 0z. white mushrooms, fine dice
1 Tbs. olive oil
salt to taste
16 oz. tomato puree
12 oz. chopped seeded tomatoes
3 oz. onion, fine dice
2 cloves garlic, minced
2 oz. flat leaf parsley, chopped
2 Tbs. olive oil
3 oz. half and half
salt and sugar to taste (about 1 tsp. of each)
1 lb. farfalle pasta
chiffonade of basil
- Begin preparing the sauce by sautéing onions in the olive oil until translucent. Add garlic and sauté for a few minutes (be careful not to brown).
- Add the chopped tomatoes and their juice, bring to a boil.
- Add the tomato puree, salt, sugar, and parsley, and ring back to a boil. Simmer approximately 20 minutes to blend the flavors.
- Begin to prepare spinach mixture with remaining ingredients. The consistency of the mixture should be slightly firm. Adjust with bread crumbs if necessary.
- Using a roll and cut technique, cut the sausage links to that they lay flat.
- Spread each link with a 1/4 inch layer of spinach filling.
- Roll up sausage tightly. No tying should be necessary as filling should hold link closed.
- Sauté sausage, seam side down, to sear the seam closed.
- Transfer to baking pan just large enough to hold links snug together. Add sauce, cover, and bake at 375 degrees for 20-30 minutes.
- Cook the pasta by boiling the pasta in salted water until al dente.
- When the sausage is heated through, remove from sauce to warm plate.
- Heat up some tomato sauce in a sauté pan, and add cream.
- Toss the pasta with the heated sauce. Place this into a bowl.
- Slice the heated sausage on a on angle and place on top of the pasta.
- Garnish with basil and pine nuts.