Sausage & Spinach Rotini

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 I’m a freak about sauce.  The more sauce, condiments, dripping dressing the better.  I know.  What dietitian admits that?!  Well, I do.. but I can’t help it.   I’m a condiments kinda girl. 

‘Extra ketchup..’

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‘Excuse me.. can I get a bigger bowl of salsa..’ (Seriously, those teeninesy leeetle bowls housing about two tablespoons of salsa barely fills my requirement for one chip.) 

‘extra dressing on the side..’

“Can I get a small bowl of marinara on the side, as well?’

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This is what it looks like what the Fireman and I dine out.  Poor guy.  He now already knows what is coming when we sit down, so he refrains to make eye contact with whatever person draws the short straw to wait on us.

‘Please no butter on my vegetables.. can you leave out the chicken all together and replace it with fish? 

‘…Oh.. and I really don’t like the tails to be left on my shellfish- can those please be removed..?’ 

Ok..I’m kidding now.  But I do love sauce.  Which is why this recipe is a little outside of my box due to the lack of sauce required. 

The reduced chicken broth concentrates major flavor and a touch of tangy cheese and half and half makes a surprisingly rich sauce that just coats each spiraled noodle. 

I think I have a new respect for sauce- a little goes a long way when you are using quality ingredients.  But I’ll still need a bigger bowl of salsa, please.

..and a straw.


Sausage & Spinach Rotini

Yield: 8 servings

Serving Size: 1 1/4 cups each

Adapted from Cooking Light


  • 1 cup fat-free, less-sodium chicken broth
  • 1 (13.5-ounce) package uncooked whole wheat rotini, or other shaped/ribbed pasta
  • Cooking spray
  • 1 large yellow onion, chopped
  • 2 garlic cloves, minced
  • 1 pound Italian chicken sausage
  • 8 ounces bagged prewashed baby spinach
  • 1/2 cup half-and-half
  • 1/2 cup (2 ounces) grated fresh pecorino Romano cheese
  • 1/4 teaspoon crushed red pepper
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


Place broth in a small saucepan over medium heat; simmer until reduced to 6 tablespoons (about 6 minutes). Remove from heat.

Fill a large Dutch oven with water. Bring to a boil over high heat; stir in pasta. Cook, uncovered, 10 minutes or until al dente. Drain well; place pasta in a large bowl. Keep warm.

Return Dutch oven over medium heat. Coat pan with cooking spray. Add onion; cook 4 minutes or until tender, stirring occasionally. Add garlic; cook 1 minute, stirring constantly. Remove casings from sausage. Add sausage to pan; cook 6 minutes or until browned, stirring to crumble. Stir in spinach; cook 2 minutes or until wilted. Add reduced broth, half-and-half, cheese, and crushed red pepper. Cook 4 minutes or until cheese melts and mixture thickens, stirring frequently.

Add sausage mixture to pasta, and sprinkle with salt and freshly ground pepper. Toss well to combine. Serve immediately.

Nutritional Information:

Calories: 328; Fat: 10.4 g; Carbohydrate: 41 g; Fiber: 6 g; Protein: 22 g; Sodium: 635 mg


  1. Ahan so yummy i love toooooooooo
    Mom To Chef

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  1. [...] We know I’m a freak about sauce. [...]

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