Sausage and Spinach Sauce over potatoes

gluten free sausage and spinach sauce

I am kicking off with this hearty supper because I was watching Food Network soon after eliminating gluten (and maybe feeling a little bit sorry for myself), when I happily realized that this tasty dish highlighted was naturally gluten free, which seemed like a great starting place. I took my own little spin on it by swapping out some of the pricier items from the original version (exchanging sour cream in place of mascarpone, and simple canned sauce in place of jars).

I love this recipe for so many reasons; it is simple to make (roasting the potatoes in advance makes this an easy weeknight supper), it is really filling (I am usually stuffed about halfway through my plate), and it contains everything you need for a balanced meal in one dish. If you become a fan of it like I am, I recommend making a double batch next time because without a lot of extra effort you can freeze the leftovers.  I made a giant batch when I went to visit my cousin a few weeks ago, since she is busy chasing after my energetic one year old nephew and knew she would appreciate a few extra suppers stashed in the freezer.  Try it out and let me know what you think!

Ingredients:

  • 3/4 pound Sweet Italian Chicken Sausage, casings removed
  • 4 cups organic baby spinach leaves
  • 1/4 cup sour cream or greek yogurt
  • 4 russet potatoes, roasted
  • 2, 15 ounce cans of plain tomato sauce (no salt added)
  • 1 small onion, diced
  • 3 cloves of garlic, minced
  • 1 tbs olive oil
  • 1 tsp salt, 10 turns of freshly cracked pepper, and 1 tsp Italian Seasoning
  • 1/4 cup freshly grated Romano Cheese, plus more for topping
  • Crushed red pepper flake (optional)

Prep day tips:

  • Roast Potatoes (I poke a few holes, top with olive oil, s/p, and bake at 400 degrees for about an hour)
  • Chop onion and garlic

Sauce Directions: (30 minutes, serves 4)

    

  • Heat the olive oil in your pan, add chopped onion and cook until translucent (5 minutes)
  • Push the onions to the side of the pan away from the heat and add the chicken sausage. Use your spatula to break it up into bite sized chunks and cook until no longer pink (5-7 minutes)
  • Incorporate chopped garlic and warm through, about 30 seconds
  • Pour in tomatoe sauce, add seasoning (salt, cracked pepper, & italian blend) and bring to a bubble (1 minute)
  • Add spinach and wilt down (2-3 minutes)
  • Stir in sour cream and grated Romano cheese until incorporated (2 minutes)
  • Test for seasoning and serve by scooping the mixture onto your baked potatoes
  • (Optional) Top with grated Romano and crushed red pepper flakes to taste

Recipe adapted from Food Network, here

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5 Comments to “Sausage and Spinach Sauce over potatoes”

  1. Sharon says:

    This looks delicious! Congrats on your first recipe post. :)

  2. Nancy Drake says:

    Great job, Lisa (and to your assistant). I have bookmarked the site so I can return often.

  3. jeff says:

    This looks great! Congrats on your first post!!

  4. Bill says:

    Congrats, Lisa!!! I’m totally impressed!!!!

  5. Linda says:

    Excellent! Very well done.

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