Smoked sausage, a cream sauce, and the Smokey blend do most of the work here. Adding a pinch of Fuego brings a slow heat underneath the cream without changing the dish.
Ingredients
- 12 oz penne or rotini
- 1 lb smoked sausage, sliced
- 2 cloves garlic, minced
- 2 tsp Sweet Cheeks Smokey Seasoning (try 2 tsp Smokey plus 1 tsp Fuego for more heat)
- 1 cup chicken broth
- 1 cup heavy cream (or half-and-half)
- 3-4 cups fresh spinach
- 1/2 cup grated Parmesan
- 1 tbsp olive oil
Directions
- Cook the pasta according to package directions. Reserve 1/2 cup of pasta water and drain.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Brown the sliced sausage for 4-5 minutes.
- Add the garlic and Smokey seasoning and cook for about 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Simmer for 3-4 minutes.
- Stir in the spinach until wilted, then add the Parmesan.
- Toss in the cooked pasta, adding a splash of reserved pasta water if the sauce needs loosening.
- Serve with garlic bread and a simple side salad.