Farfalle With Sausage and Spinach (white Wine, Shallot & Butter Sauce)

Caper and Olive
by Caper and Olive
4 servings
35 min

Pasta dishes are always a family favorite and this one is no exception! At least in my house.

I love dishes like this because it's a stocked up with veggies, a starch and a protein all together. Even better, this dish comes together in about 35 minutes. You can't ask for anything easier on a busy weeknight than this pasta dish winner.

If you are gluten free, just switch up the pasta. If you are not a pork eater, substitute with chicken sausage instead. You don't even need to use farfalle. Use penne, campagnelle, or any of your all favorite short pasta varieties.

Happy weeknight cooking!

Farfalle With Sausage and Spinach (white Wine, Shallot & Butter Sauce)
Recipe details
  • 4  servings
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 1/2 lbs pork sausage, casings removed
  • 10 oz baby spinach, rinsed and dried
  • 1 lb Campagnelle pasta
  • 2 tbsp olive oil
  • 2 shallots, sliced
  • 3 tbsp unsalted butter
  • 1/3 cup dry white wine
  • 1 cup chicken broth
  • kosher salt
  • freshly ground black pepper

Start by bringing a large pot of water to a boil. Salt the water with about 1 tablespoon of kosher salt.
In a small stock pot, melt the butter over medium heat and add in the sliced shallots. Cook until translucent and fragrant, about 3 minutes. Deglaze with white wine and continue to cook until the wine has reduced by half. Season with salt and pepper to taste and add in the chicken broth. Turn the heat to low and simmer for 15 minutes. 
Meanwhile, in a large skillet heated to medium high, add the olive oil and begin to break up the sausage with a flat headed wooden spoon until all the ground sausage is in small chunks. Continue to cook until the sausage is browned and the meat has released some of its oils, about 7 minutes.  
Add the pasta into the salted boiling water and following package directions. Add the baby spinach into the skillet and toss together with the sausage and the released oils. When the pasta is done, reserve one cup of water and set aside.
Drain the pasta and add into the skillet, combining altogether and pouring the shallot, white wine and butter sauce over top. Stir gently, using the reserved past water if desired, and serve hot.
Caper and Olive
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