Beef sausage and noodles tastes good ... and looks good too!
Made and reviewed by CHARLOTTE ANGELL
For The Advocate

Jon’s Rating: This recipe is original to The Cattleman’s Advocate chief test kitchen cook. The cook was in the mood to throw something together with what we had on hand. The catalyst for this mood; a new decorative bowl for Christmas and was anxious to put it to use!

Another benefit to this recipe was it had us both working together in the kitchen… slicing, chopping and stirring. With both girls out of the nest pursuing higher education away from home, I would tell you frankly as empty nesters our meal prep and such has dramatically changed. This was well suited for “just the two of us.”

I will give this one 3 out of 4 hats, which off the cuff with what we had available is pretty respectable. It also looked good in the new bowl.

Beef Sausage and Noodles
1-2 pounds beef kielbasa sausage, sliced
1 pound noodles
1 yellow or red bell pepper
1 sweet onion
One bag spinach
Dash of red pepper flakes
Fresh parmesan cheese, grated
Olive oil
¼ cup red wine

In a large skillet, medium-high heat, add 3 to 4 tablespoons of olive oil. Once heated add the onions and bell pepper. While the onions and peppers are sautéing, bring a large sauce pan with water to boiling, add a little salt, then add the noodles. Once al dente, pour off pasta water, saving about a cup, and set aside. Once onions are transparent, add the sausage and continue cooking until the sausage has browned on both sided and the onions and peppers are tender. Then spoon off some of the grease from the sausage, toss in some wine at this point if desired. Let it cook down about 5 minutes. Then add the pasta, about ¼ cup of the pasta water and spinach to the skillet. Toss the pasta, vegetables and meat mixture together and add more pasta water if needed. Plate mixture in a large serving bowl and sprinkle with a dash of red pepper flakes and fresh parmesan cheese.