After buying a ton of spinach because it was on sale, I suddenly found myself in need of a new way to use some of it. While reading one of the cookbooks of the month, I remembered that sauteed spinach can make a great sauce-like concoction for pasta. And I have a freezer full of venison sausage, so why not throw some of that in there?
Sausage and spinach with penne (inspired by "Vegetables Every Day" by Jack Bishop)
1/2 lb spicy venison sausage (I used links, but I'm sure bulk would work fine)
1 lb spinach
6 oz whole wheat penne, cooked (use brown rice pasta for gluten-free)
Slice sausage and brown over medium heat in large pan. Add spinach to pan and stir to coat in the small amount of grease emitted by the sausage (if there's a lot of grease, pour some out; if there's none, add a Tbsp of olive oil). Cover and cook until spinach begins to wilt. Once spinach wilts, stir in pasta. You can add a little bit of the pasta cooking water if you want. Serves 3.
Spinach and pasta are the perfect companions to spicy sausage. This was super tasty, amazingly easy, and quick. Not a new and exciting recipe, but it's a good fallback for those days when you don't have much time and energy and still want something tasty.