Italian Sausage Pasta

 I found this recipe on the same site I found the Herbed Cheese recipe which is posted below.  Since it was written for an InstaPot, which I don't have, I changed a few things and cooked it as a casserole.  If you have an InstaPot the whole process would be much easier and take less time.  I forgot to add the artichokes when I made it, so I made that optional on the recipe since we thought it was excellent without. (I plan to try adding them the next time I make this and see whether it is a good addition.)

If you are like me, you welcome suggestions of good recipes to help you get out of the rut of cooking the same thing all the time.  I think you will like this.

Italian Sausage Pasta

1 lb box pasta (medium shells is best)

1 lb. Italian Sausage sliced into 1/2 inch pieces

1/4 c. butter

1/2 onion, chopped

1 T. garlic, minced

2 14 oz cans chicken broth

2 c. Cherry or grape tomatoes

5 oz. fresh spinach

1 c. white wine

1 t. Italian seasoning

1/2 t. dried parsley

1/3 c. cream or half & half

5.2 oz Boursin herbed cheese, (see recipe below on this blog if you want to make your own)

1 1/2 c. grated Parmesan cheese

14 oz can artichoke hearts, drained and cut into pieces. Optional.

Cook pasta in the 3 c. of chicken broth. Drain.  In a large skillet, fry sausage in small amount of butter.  Clean pan.  Add rest of butter to pan, add onion and garlic and cook till tender.  Add 1 c. Chicken broth spinach, and cherry tomatoes.  Cook for a few minutes till spinach is reduced.  Add white wine, cream, herbed cheese, seasonings and cook for a few minutes till seasonings have softened.  Add Parmesan till dissolved.  Combine pasta, sausage, sauce and artichokes, if using, and pour into a large casserole dish.  Bake at 350 degrees 20-30 minutes.