Spinach, Artichoke, Goat Cheese Pasta with Sausage

Please forgive the lack of updates. We moved, remodeled, and then made a baby. Life is crazy!

Come February, I will be cooking with a toddler and a newborn. Now THAT should make for some interestingly FAST recipes. šŸ˜‰

Lately I have been craving pretty much anything that involves goat cheese, but this recipe is by far my favorite. I’d eat it every day of the week if I could. It’s SO good.

  • 1/2 Box Rigatoni
  • 1 Lb Italian Sausage
  • 2 bullion cubes (chicken or veggie flavor)
  • 1 small jar artichoke hearts, quartered & drained
  • 1 Bag spinach (washed & stems removed)
  • 2 cloves of garlic, chopped
  • 1 tsp dried chives
  • olive oil, salt, pepper
  • 4-6 oz Goat Cheese (the soft kind in the log – not pre crumbled!)
  1. Cook the pasta in water (per package directions) with the bullion cubes.
  2. Cook the sausage (in a pan or grill), slice into 1/2 inch Ā rounds, and set aside.
  3. In a small frying pan, add olive oil and garlic. Saute for a minute until fragrant. DO NOT BROWN.
  4. Add a few tablespoons of the broth that the pasta is cooking in. Then, in handfuls, add the spinach.
  5. When the spinach is nice and soft, add the artichokes. Stir until warmed through.
  6. Finally, Add in the chives & goat cheese. Stir until cheese soft. Season with salt & pepper to taste.
  7. Toss the pasta, goat cheese mixture & sausage together. Add the reserved broth a little at a time until you get the consistency you like. Serve with some parmesan to sprinkle on top.

I just serve this with a simple salad. It’s amazing.


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