Andouille and Baby Spinach Bowties in a White Wine Sauce

Andouille and Baby Spinach Bowties in a White Wine Sauce

Bowties or farfalle have always been one of my favorite pasta shapes. I’m not sure why. True, they’re fun, but there are more fun shapes out there. I think it might just be because that’s what I grew up with, and when we had bowties it usually meant something more delicious than just regular marinara.

This is a really yummy looking pasta dish. It’s andouille and baby spinach bowties in a white wine sauce. 

I think I just figured it out as to why I love bowties. They’re always paired with some light and delicious. Yes, there’s sausage, but there’s also a light white wine sauce plus all of those bright and lovely veggies. This is definitely a must make!

Thanks to Utokia at She’s Got Flavor for this great recipe!

Andouille and Baby Spinach Bowties in a White Wine Sauce
Write a review
Print
ANDOUILLE & PASTA INGREDIENTS
  1. 2 packages of Johnsonville Andouille Premium Fully Cooked Smoked Sausage
  2. ½ cup diced Vidalia onions
  3. ½ cup diced red bell peppers
  4. ¼ cup finely chopped fresh cilantro
  5. 3 cups fresh baby spinach
  6. 2 tbsp. canola oil
  7. 2-3 tsp. sea salt (or until desired taste)
  8. 2-3 tsp. ground black pepper (or until desired taste)
  9. 1-2 granulated garlic (or until desired taste)
  10. 1 14 oz box of Bowtie Pasta (+ ingredients on back of box)
WHITE WINE REDUCTION SAUCE INGREDIENTS
  1. 2 tbsp. unsalted butter
  2. 1 ½ cup low sodium chicken broth
  3. 1 cup white wine
  4. Corn starch wet mixture (3 tbsp. corn starch mixed with 2 tbsp. water)
Instructions
  1. Cook bowtie pasta as directed on back of box and set aside
  2. Pre-heat Canola oil in a large skillet over medium heat
  3. Cut Johnsonville Andouille Smoked Sausage into 1-2 inch medallions, add sausage to skillet and brown on each side for 1-2 minutes, remove from pan and set aside
  4. Do not turn heat off on skillet, add unsalted butter, onions and red bell peppers, allow to Sautee for 4-5 minutes.  Add chicken broth, white wine and turn the heat to high.  Once boiling add corn starch mixture and whisk together and allow to cook 4-5 minutes on high heat.  Turn heat to low and allow sauce to thicken for 1-2 minutes.
  5. Once sauce has thickened, fold in spinach, and stir 1-2 minutes or until spinach is soft.  Add bowtie pasta, Johnsonville Andouille Smoked Sausage, sea salt, black pepper, granulated garlic and fold all ingredients together.  Allow to simmer on low 1-2 minutes so the flavors can marry.
  6. Top with Parmesan Cheese (Optional)
  7. ENJOY this one pot delicious and fulfilling meal ~
Cool Home Recipes http://coolhomerecipes.com/
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: She’s Got Flavor.

Photo source

You may also like...