250 g sausage
1 tablespoon(s) olive oil, optional
3 clove(s) of garlic
2 tablespoon(s) sage
250 g spaghetti
100 g white wine
200 g heavy cream 35%
100 g sun-dried tomatoes
100 g baby spinach


1.Place a frying pan over high heat.
2.Cut the sausage into large pieces and add them into a mixer, in batches. Process well until the sausage breaks down into very small pieces.
3.Transfer the sausage to the hot pan and sauté. If it’s not very fatty, you can add some olive oil.
4.Finely chop the garlic, the sage, and add them to the pan. Sauté for 1-2 minutes.
5.At the same time, in a pot with boiling water, add salt and the spaghetti. Boil according to the packet’s instructions.
6.Deglaze the pan with the wine and let it evaporate.
7.Add the heavy cream and let it boil for 2-3 minutes.
8.Transfer the spaghetti to the pan and, if needed, add one ladleful of the water where the pasta boiled. Mix and let them boil for 1 minute.
9.Finely chop the sundried tomatoes and add them to the pan. Add the spinach and mix.
10.Remove from the heat and serve with grated gruyere cheese and pepper.

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