3/4 – 1 lb. bulk Italian sausage
8-10 cherry tomatoes
1/2 red pepper
1/2 yellow pepper
1/8 c. scallions
1/8 c. fresh basil
1 c. frozen spinach
15 oz. jar alfredo sauce
1/2 c. chicken stock
Cut cherry tomatoes in half, dice the peppers and scallions, and chop the basil.
Brown the sausage over medium heat. Use a spatula to break it into pea-size pieces.
Add the tomatoes, peppers, scallions, basil and spinach. Cook until tender.
Deglaze the pan with 1/4 c. chicken stock. Stir in the alfredo sauce. Rinse the jar with the remaining 1/4 c. chicken stock and add to the pan.
Reduce heat and simmer for 10-15 minutes. If the sauce is too thick, add more chicken stock, water, or milk.
Serve over your choice of pasta with garlic bread.
- Use a mix of sweet and hot Italian sausage for the best flavor. If you only have sweet sausage, add a few red pepper flakes.
- I keep huge quantities of cherry tomatoes, diced peppers, chopped scallions, and crushed basil in my freezer. It’s a huge time saver for this and other recipes.