Cooking Thursday

 Bob loves sausage dishes, he also loves peppers, so I knew this was a recipe I needed to try.  It's made in a skillet, other than boiling the pasta, and goes together quickly. It's a good one!

Creamy Sausage and Pepper Pasta

8 ounces uncooked spaghetti

1 pound Italian sausage

1 tablespoon olive oil

1/2 medium onion chopped

1 medium red bell pepper chopped

1 medium green bell pepper chopped

2 tablespoons butter

3 cloves garlic minced

2 tablespoons flour

1 3/4 cup heavy/whipping cream

1 teaspoon Italian Seasoning
1/3 cup grated parmesan cheese

2 cups (packed) fresh baby spinach

Salt & pepper to taste

Boil Spaghetti as directed on package.

Meanwhile, brown the sausage in a skillet until cooked through.  Then transfer to paper towel lined plate.
Add oil to the skillet, along with the onion and chopped peppers.  Cook until onion is lightly browned and peppers are softened.
Reduce heat and add butter and garlic to skillet.  When butter melts, stir in the flour and cook for about 1 minute, stirring continuously.
Stir in the cream, making sure there are no lumps from the flour.  It will thicken quickly. Stir in Italian Seasoning, then stir in the parmesan which will melt quickly
Add in the cooked sausage and the spinach, stir/toss.
Drain the pasta and stir into the skillet.  Toss until spinach is wilted and pasta is coated with sauce.
Serve with salt and pepper as needed and sprinkle with extra  parmesan cheese if desired.