I live the little to no carb lifestyle, but sometimes you just crave carbs. Or get drunk and want to cook and eat carbs. This post is a result of the latter. We went to my friend Rebecca's for the St. Patrick's Day parade and I was a little tipsy when I got home alone. I was hungry and I wanted carbs. I usually just go to my old lower carb swap favorite, a corn tortilla pizza, but I was out of tortillas. But I did have capellini, my favorite pasta.
I had a recipe on my fridge I had ripped out of Real Simple because I knew I had all the ingredients either on hand, or usually on hand. And when I saw it on my fridge that day, it was like true love, I had to have it for dinner.
This was very good, a little spicy, a little sweet and really warmed my little carb deprived heart. It was ready pretty quick and was very easy to make. You should make this sometime as a twist on your regular spaghetti, you will love it and your people will thank you! Next time I will be a good girl and make it with zoodles. Full recipe to follow the montage.
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| Hello pasta, how I've missed you! |
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| A very simple cast. I loved this can of tomatoes so much it is on display in my kitchen now! |
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| Chop up your friends. Make sure you wash well after too. Oh wait, that sounds weird. |
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| Get your sausage cooked up real nice. |
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| Then remove and saute up the veggies in the drippings. |
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| Add most of everything else to the pot for a simmer. |
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| Then, make it really good for you and add some spinach. |
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| Once it is wilted down, you have yummy sauce. |
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| Ladle it on some noodles and swoon...but just for a second. |
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| Because all good pasta needs cheese! |
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| I love when it looks like the picture! |
1/2 pound sweet Italian sausage, casings removed
1 chopped onion
2 chopped seeded jalapeños (about 2 jalapeños)
3 cloves chopped garlic (3 cloves)
1(28-oz.) can whole tomatoes
1 teaspoon kosher salt
½ teaspoon black pepper
3 cups loosely packed baby spinach
12 ounces pasta, cooked (I used capellini)
Heat a large stockpot over medium-high. Add the sausage and cook, stirring and crumbling, until lightly browned, about 5 minutes. Transfer the sausage to a plate, reserving the drippings in the pot. Add the onion and jalapeño; cook, stirring occasionally, until tender, about 5 minutes. Stir in the garlic; cook 1 minute. Add the tomatoes with their juices, salt, and pepper. Increase heat to high and bring to a boil, crushing the tomatoes with a wooden spoon. Reduce heat to medium. Stir in the sausage and simmer until the sauce has thickened, 10 to 15 minutes. Stir in the spinach and simmer until wilted, about 2 minutes. Toss the hot pasta with the sauce.
Happy Cooking!
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