Quick Notes: This easily makes six servings, and doesn’t keep very well – thanks to the butter in the sauce, so adjust as necessary. It’s awesome with spicy sausage as well as normal sausage. I usually try to make this all at once, but you could easily make the noodles and sausage first and set aside if necessary.

Ingredients

• 1 lb Cavatappi, cooked to package specifications
• 1 lb sausage
• 4 cups chopped, fresh baby spinach
• 2 cups heavy whipping cream
• 1 cup parmesan cheese, divided
• 4 oz jarred, julien sliced sun dried tomatoes
• 3 tablespoons butter
• 1 tablespoon minced garlic
• salt and pepper to taste

Directions

1. Brown sausage over medium high heat, set aside, but keep warm. If you’re good at multi-tasking, feel free to do this at the same time you make your sauce.
2. In medium sauce pan, melt butter over medium high heat.
3. Add your garlic and saute for 2 minutes. Then add your tomatoes, along with any of the oil that comes with them. Cook another minute or so.
4. Pour heavy whipping cream in your pan. Keep an eye on it and try not to let it get too hot too fast or it will boil over and make a mess all over your fucking stovetop.
5. Once heavy whipping cream starts to simmer, start whisking in parmesan just a little bit at a time. Reserve about 1/4 cup for later. Sauce should thicken up. Salt and pepper to taste.
6. To your noodles (which should be in a large pot) add your spinach, your sausage, and your sauce. Stir together. Top with remaining parmesan.
7. Let sit for about ten minutes so the spinach can wilt in a bit.