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
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Ingredients
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4 cups
Low sodium Chicken Broth
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2 tablespoons
Extra virgin Olive Oil
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12 ounces
fettuccine or angel hair pasta
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28 ounces
Diced tomatoes
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1 cup
Thinly Sliced onion
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4
Cloves of Garlic- Thinly sliced
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1/2 tablespoon
Fresh Basil
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1/2 tablespoon
Fresh Parsley
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1/2 tablespoon
Fresh Oregano
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1/2 teaspoon
Crushed Red Pepper
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1/2 tablespoon
Salt
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Fresh Cracked Pepper to Taste
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4 ounces
Crumbled Goat cheese
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6 ounces
Chopped Fresh Spinach
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12 ounces
Ground Hot Italian Sausage
Directions
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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.
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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
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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
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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.
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Once pasta is cooked, crumble goat cheese over top and serve immediately.
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