Italian Sausage with Pasta and Mushrooms

Created by Culinary Director Jeff Young.

– Serves 6 to 8 –

1 lb. butterfly pasta
¼ cup olive oil
1 ¼ lb. sweet Italian sausage, casings removed and chopped coarsely
2 -14 oz. cans plum tomatoes, crushed
½ onion, diced
5 cloves garlic, sliced
1 tsp. red pepper flakes
1 tsp. herbes des provence
¼ lb. mushrooms, quartered
¼ lb. baby spinach
½ lb. Emmanthal cheese, grated
Salt and pepper to taste

Method of Preparation:
This is a very simple meal, but you must have all the ingredients ready at the start. In a large pot, bring water to a boil and add pasta. Cook until done.

Meanwhile, in a large hot sauté pan, add olive oil, sausage, and onions. Cook until sausage is just done. Next add garlic, mushrooms, spinach and pepper flakes. Cook for 2 minutes. Drain pasta and toss with ingredients in sauté pan.

Sprinkle with cheese and serve with crusty bread.

Enjoy with a glass of Sin Zin.