ABSOLUTELY divine. This recipe tops the charts for me, no doubt.
Ingredients
8 oz dry whole wheat pasta
1 Tbsp olive oil
1 small onion, diced
½ tsp Kosher salt
3 cloves garlic, minced
1 tsp dried oregano
½ cup (4 oz) dry white wine
1 (14 oz) can no salt added diced tomatoes, undrained
12 oz chicken sausage, sliced into rounds
7 oz fresh spinach
1 cup (8 oz) mascarpone cheese
2 Tbsp Parmesan cheese, grated
Instructions
Bring 3-4 quarts of water to a rolling boil in a large pot. Add pasta, stir, and cook 9-12 minutes or until al dente. Drain and set aside.
Meanwhile, heat the olive oil in a very large skillet over medium-high heat. Once hot, add the onion and salt and saute onions for 5-7 minutes, until they start to soften. Mix in the oregano and garlic; cook for 30 seconds, until fragrant. Add the wine and allow to simmer for 2-3 minutes or until mostly absorbed. Stir the tomatoes, reduce the heat to medium-low, and simmer for 8-10 minutes.
Add the sausage and spinach to the top of the mixture and cover the pan for 2-3 minutes to allow the spinach to start wilting; mix to continue wilting. Stir the mascarpone and Parmesan until melted and creamy. Add pasta and mix well. Serve hot.