SAUSAGE AND BOW-TIE PASTA FLORENTINE

Sausage and Bow-tie Pasta Florentine image

Provided by Sharon Colyer @Cmom02

Categories Pasta

Number Of Ingredients 8

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1 pound(s) italian sausage links, hot or mild
1/2 teaspoon(s) salt for pasta water
1 package(s) (12 oz) bow-tie pasta (farfalle)
1 package(s) (10 oz) frozen chopped spinach, thawed and drained well
1 tablespoon(s) olive oil
3 clove(s) garlic, chopped
1 jar(s) (16 oz) alfredo sauce
1/2 teaspoon(s) or less black pepper

Steps:

Preheat oven broiler, and set rack about 6 inches from the heat source. Place sausage links onto a broiler pan, and broil in the preheated oven, until sausage is crispy on the outside and no longer pink on the inside, about 8 minutes. Turn sausage once, as it cooks.
Meanwhile, cook pasta in salted water, to al dente, per package directions. Drain, and return to pot with spinach; keep warm over medium-low heat.
In a separate pot, heat olive oil over medium heat. Stir in garlic, and cook, until it softens, about 3 minutes. Add the Alfredo sauce and black pepper, then bring to a simmer, over medium-high heat. Cut the cooked sausage, into bite-size pieces, and add to the simmering sauce along with the pasta and spinach. Stir, until pasta is hot and well coated with sauce. Makes 6 servings.