Egg Noodles with Tomato Sausage Sauce
I bought some Aidell’s sausages from Costco because they are delicious. I love eating the samples that are handed out at Costco. However, when they hand out these samples, you only get maybe a tenth of a piece of sausage (I might be exaggerating a little bit there, but they give you a small piece so that you can taste it).
Unfortunately, the package of sausages that I bought from Costco was somewhere around 3-4 pounds. As a result, I need to come up with unique recipes to use up this sausage. As delicious as a small piece by itself is, eating a whole piece of sausage, with no sides, is not that great.
Luckily, there is this recipe, which uses up half a pound of sausages. It is a little decadent, given the amount of heavy cream in the sauce, but it has some redeeming qualities with the addition of the spinach.
- 6 ounces egg noodles
- 1 tablespoon olive oil
- 1 garlic clove, minced
- ½ pound of cooked sausage (I used Aidell's), cut into half inch slices
- ½ cup heavy whipping cream
- 1 (14.5 ounce) can diced tomatoes
- 2 cups baby spinach leaves
- ½ tablespoon dried sage
- ¼ cup grated Parmesan cheese
- In a medium sized pot, cook the noodles according to the instructions on the package. Reserve a cup of the water which was used to cook the noodles when draining the noodles.
- Meanwhile, in a large pan, heat the olive oil over medium heat. Add garlic and saute until fragrant, about 30 seconds. Add the sausage and continue to saute until the sausage is warm, about 5 minutes.
- Add the cream and simmer for about 5 minutes. Add the tomatoes, sage and spinach and simmer for another 15 minutes, or until the sauce has thickened slightly.
- Remove from heat and add the pasta to the sauce. Stir the pasta so that it is coated in the sauce. If the sauce is too thick, slowly add the water which was used to cook the pasta, a tablespoon at a time until the sauce has the desired consistency. Stir in the parmesan cheese.
- Serve immediately
Adapted from Simply Recipes