Farfalle with Sausage and Spinach

Its been a while....This is a late inclusion to the blog since Andrea hasn't put it up on here. :-p

We were at Market Street in Colleyville the other day and didn't really know what we wanted to make for dinner, but figured that we could gain some inspiration while standing at the meat/fish counter. We stood there and nada. Nothing really appealing on sale. Nothing jumping out at us saying cook me. Blah. Jacqueline and I made a bit of side trip in a hurried fashion which gave me a chance to ponder. The in-house prepared sausage has always had appeal to me, but I've not really ever used theirs. What could we do with it? I know! Pasta dish. Here's how it shook out.

1 box of Farfalle pasta
Four small links of spicy Italian Sausage(about one pound)
1 gigantic, and I do mean gigantic portabella mushroom(think 1/2 pound)
2 bunches of fresh spinach
onion
garlic
salt
pepper
red pepper flakes
olive oil
butter/margarine

I cooked the sausage outside on the grill, to give it that good smoky flavor. Get some char on those bad boys.
Andrea sauteed the onion, garlic and mushroom in the olive oil with the spices.
She then wilted the spinach(go slow as its got to shrink to fit in the pan) on the same pan using some chicken stock.
Prepare the pasta as the directions state and drain the water.
Dice up the sausage after it has had a chance to cool just a touch.
In the pan you used to make the pasta, dump the pasta back in and add in the butter to coat. Stir in the sausage and then add the wilted spinach concoction. This will take a couple of moments, but you will be rewarded.

We served this some crusty garlic bread and a glass of red wine. Excellent!