V and I returned from a bone-chilling weekend camping trip, yesterday afternoon. We traveled to the beautiful South Llano River State Park, and spent a 10 degree evening in a back-country site. When we arrived home, I found this dish to be the perfect dinner, and "thank you" to V for spending 10 hours in a car, and one sleepless night in a tent. I served this dish with a side of mashed sweet potatoes and a glass of hard cider.
Cream Sauce 4 cloves minced garlic 1/2 cup onion 2 cups slices smoked beef sausage 2 cups pressed, thawed spinach 1 teaspoon salt 1/2 teaspoon pepper 1/4 teaspoon ground nutmeg 1/2 teaspoon rosemary 1 tablespoon sugar 2.5 cups milk 1 tablespoon olive oil 2 tablespoons gluten free flour Pasta cook 3-4 servings of Linguine pasta according to package direction *use rice or corn pasta for a gluten free option To make the cream sauce, heat a pan over medium heat, add garlic, olive oil, sausage, rosemary, onion, salt, pepper, and sugar . Let simmer for 5-8 minutes until any fat in the sausage renders out, and the onions are caramelized. Add the milk, spinach, and whisk in the flour. Let cook, while stirring constantly for 3-5 minutes until thickened . Serve hot over pasta.
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M. RudieneI grew up in rural Wisconsin...moved to Corpus Christi to attend college... and have now moved to the Bronx with my wonderful husband! Categories
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