Restaurant-Style Pasta
Recipe Note: Easy
serves 4

3/4 pound cavatappi pasta or penne
2 cloves garlic - minced
1 pound sweet Italian sausage
1/2 cup chicken stock
3/4 pound cherry tomatoes - halved
1 pound spinach - rough chop
1/4 cup toasted pine nuts
s and p
grated parmesan - to taste
handful of basil - roughly chopped

Heat a large pot of salted water (for pasta). Cook pasta according to the directions.

In a large skillet add a touch of olive oil and add the sausage, breaking it up while cooking until it is crumbled. Once the sausage is mostly cooked through, and the garlic and cook for 1 - 2 minutes, then add the chicken stock. Simmer the liquid until reduced by half, stirring occasionally (Add the tomatoes in the middle of this process, when reduced by 1/4). Add the spinach and stir in until wilted. Season with s and p. Add the pine nuts and then the pasta. Stir in a generous amount of grated parmesan to taste.

Garnish with freshly chopped basil.