- 1 16-ounce package Pipette Pasta, (or any short noodle)
- 2 tablespoons Olive Oil
- 1/2 Onion, chopped
- 3 Roma Tomatoes, diced
- 1 pound Pork Sausage
- 3 cups Fresh Spinach
- 8 ounces Butter
- 4 tablespoons All-Purpose Flour
- 1 1/4 cups Milk
- Salt, for taste
- 1/2 cup Parmesan Cheese
Cook pipette according to package. Set aside.
While it cooks place onion in sauté pan with olive oil. Cook for 3 minutes.
Add tomatoes. Cook for another 3 minutes or until softened.
Add sausage and continue to cook until meat is no longer pink, about 10 minutes.
Add in spinach and cook till wilted about 3 minutes. Set aside.
In small saucepan add butter and melt over medium heat.
Slowly whisk in flour. Slowly whisk in milk until mixture is smooth.
Whisk over medium low heat until thickened.
Pour sausage and cream sauce over pasta.
Top with parmesan cheese
Serve warm and ENJOY!