A Dollop of Sour Cream

I'm not much into spicy food. I have recently discovered that if a meal is just a tad too spicy for me, I can put sour cream on top and make it not just palatable, but wonderful. This blog is devoted to doing the same for life.




I read the Cooking forum on GardenWeb's bulletin board. And yesterday I saw a thread called "One Pot Wonders"

So I tried this one.

It actually turned out quite good. (Better warned up than not! I was a bit nervous because of the bit about adding the cream right before serving.) It took me longer than 15 minutes to cut stuff up -- but I'm slow that way. Next time, I want to try creating the chicken brother other than buying a box of it. Maybe from that jar concentrated broth.

Prep 15 minutes
Cook 10-13 minutes

2 teaspoons olive oil
1 pound sweet Italian sausage, cut into 1/2 inch thick slices
1 large onion, chopped
2 large garlic cloves, chopped
32 ounce box of Imagine Chicken Broth or Swanson's Organic Free Range Chicken Broth
8 oz. capellini or vermicelli pasta, broken in half
20 oz. bag fresh spinach, coarsely chopped or fresh baby spinach
1/4 teaspoon freshly ground pepper
1/3 cup heavy cream

Heat oil in a Dutch oven or stockpot over medium heat, add sausage and cook 3-4 minutes, turning as it browns. Add onions and garlic and cook 2-3 minutes, until lightly browned. Add broth, cover and bring to a boil. Add pasta and cook 3 minutes, stirring frequently. Add spinach and pepper and cook, stirring spinach into pasta and sauce, 2-3 minutes, until pasta is al dente and spinach is wilted. Stir in cream and serve immediately. 4-6 servings


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