How to make it

  • In large soup pot or pan(I used cast iron), saute onions and garlic in olive oil, over medium heat, until just translucent.
  • Add tomatoes, undrained if using canned, artichokes, rosemary, sage and sausages. See Photo
  • Let simmer, on low, about 20 min, stirring occasionally(just pick up the sprigs of rosemary and sage each time, so you don't lose them...they will fall apart and some will remain in the sauce, and that's just fine, but do make sure to get the larger bits, and the stems out in the end) See Photo
  • ---Oh, this is a really good time to start the water boiling for the pasta and make the garlic bread ;)
  • When pasta is done and sauce has simmered, remove large bits of the herbs, add spinach and stir while on the heat, to wilt, slightly. See Photo
  • Remove from heat, add cream to sauce and stir just to combine.
  • Season with salt and pepper
  • Add drained pasta and toss/stir to combine.
  • Serve with freshly grated or shaved Parmesan, if desired.

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