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Author Notes: This is an easy recipe that has been pulled from a couple different styles of wonderpot to throw together on weeknights and easy to use fresh ingredients or canned/frozen ones you may have on hand. —Heidi Daumen
- 4 cups Low sodium Chicken Broth
- 2 tablespoons Extra virgin Olive Oil
- 12 ounces fettuccine or angel hair pasta
- 28 ounces Diced tomatoes
- 1 cup Thinly Sliced onion
- 4 Cloves of Garlic- Thinly sliced
- 1/2 tablespoon Fresh Basil
- 1/2 tablespoon Fresh Parsley
- 1/2 tablespoon Fresh Oregano
- 1/2 teaspoon Crushed Red Pepper
- 1/2 tablespoon Salt
- Fresh Cracked Pepper to Taste
- 4 ounces Crumbled Goat cheese
- 6 ounces Chopped Fresh Spinach
- 12 ounces Ground Hot Italian Sausage
- In a large pot over medium high heat, drizzle olive oil and add in Hot Italian sasauge and season with a pinch of salt and pepper. Brown meat thoroughly.
- Once meat is browned, drain off excess juice and combine all remaining ingredients into a large pot, be sure all the ingredients are submerged under the liquid
- Turn the heat on high and cover the pot. Allow it to come to a full boil and then remove the top and reduce the heat to medium
- Continue cooking over medium heart for 12-15 minutes, or until pasta is cooked and the majority of the liquid has been absorbed. Continue to stir the pot to avoid pasta sticking.
- Once pasta is cooked, crumble goat cheese over top and serve immediately.
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