Penne with Sweet Sausage, Fontina, Sage and Spinach
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- Coarse Salt
- 2 tbsp olive oil
- 6 oz sweet italian sausage
- 2 lb dried penne
- 3/4 cups diced onion
- 1 tbsp finely chopped garlic
- 4 sage leaves
- 1 cup dry white wine
- 1/2 cup Chicken stock
- 1/2 cup heavy cream
- 3 bunches spinach
- 8 oz Fontina cheese
- Saute sausage then set aside
- Cook penne and drain
- Sautee onions, soften, add garlic and chiffonade of sage, add sausage and wine, reduce by half then add cream
- Add to penne, toss spinach with pasta, stir in grated fontina. Add extra on top with serving.