Chef Gary Uwanawich joined Tyler Ryan to explain how to make Chicken Italian sausage and-bow tie pasta florentine
1 lb Italian chicken sausage, sliced
1 (12 ounce) package bow tie pasta
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon olive oil
3 garlic cloves, chopped
1/2 cup white wine
1/2 teaspoon black pepper
Directions:
1
Bring a large pot of lightly salted water to a boil. Add the bow-tie pasta, and cook until al
dente, 8 to 10 minutes. Remove 1 cup pasta liquid to thin sauce. Drain and return to the
pot along with the spinach; keep warm over medium-low heat.
2
While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the
sausage is crispy on the outside and no longer pink on the inside, about 8 minutes.
Stirring the sausage as it cooks. Remove from pan and drain excess oil.
3
In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the
garlic softens, about 3 minutes.
4
Add wine and black pepper and cooked sausage. then bring to a simmer over mediumhigh
heat for 15 minutes. Thin sauce to desired consistency with reserved pasta water.
5
Pour the sauce into the pasta and spinach pot. Stir until the pasta is hot and well coated
with the sauce.