Golden Egg Pappardelle with Italian Sausage, Sun-Dried Tomatoes

Ingredients

10 oz. Pasta Sonoma Egg Pappardelle
3/4 lb. Italian bulk sausage (pork or turkey)
8 oz baby spinach, washed well
2 Tbs. extra virgin olive oil
1 small red onion
1 Tbs. garlic, chopped
1/2 cup sun-dried tomatoes, drained of oil, chopped
1/2 cup goat cheese, crumbled
1 – 2 Tbs. fresh basil, finely chopped
1 Tbs. pine nuts, toasted
Salt and pepper to taste

Instructions

Serves 3-4

Cook sausage, breaking it up as it cooks, until cooked through. Drain well and reserve. In the same pan, heat oil over medium heat. Sauté onion and garlic for 2-3 minutes. Add sun-dried tomatoes and sausage, and sauté 2 more minutes, then add spinach. Continue to cook until spinach is wilted and most of the liquid is gone. Season with salt and pepper. Meanwhile, cook pasta according to package directions until just done (al dente). Reserve a ladle of pasta cooking water, drain. Add pasta and cooking water to tomato sauce and let simmer together 1 minute. Toss in goat cheese, and place on a large serving plate. Garnish with basil and toasted pine nuts and serve immediately.