A basket of breadand some extra Parmesan are the only accompaniments this hearty bowl of pasta needs.
1 tablespoon milk
8 ounces sweet Italian sausage, casings removed
1 small yellow onion, finely chopped
2 ½ cups prepared playing spaghetti sauce
1 teaspoon dried oregano crumbled
½ cup grated Parmesan
1 tablespoon butter or margarine
12 ounces spaghetti
1 package (10 ounces) frozen chopped spinach, cut into pieces
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In a stock pot, Bring 4 quarts of water to a boil. Meanwhile, in a large skillet (preferably with nonstick coating), Cook sausage over moderate heat until brown, stir to break up the meat. Drain fat. Stir in onion and cook for two minutes.
Increase the heat to high; add spaghetti sauce and oregano to the sausage and onion mixture and bring it to a boil. Reduce the heat to low, cover, and simmer the sauce for 15 minutes.
Cook pasta in the boiling water according to package directions or until it is tender but still firm to the bite.
Meanwhile, medium-size sauce pan, melt butter over moderate heat. Add frozen spinach, cover, and cook it until it is thawed, stirring occasionally, about five minutes. Uncover the pan and continue cooking the spinach until any liquid in the pan evaporates, about one minute; stir in milk and half of the cheese.
Drain the pasta thoroughly and transfer it to a serving bowl. Coverage first with the sausage sauce, and with the spinach mixture. Sprinkle the remaining cheese on top.
Cuisine Writer
