This pasta sauce is so easy to do: it’s prepped and cooked by the time you pasta is also cooked, and it’s packed with flavor! I love it and make it when I feel extra lazy but I also crave nutritious and complete meals!
The sauce has it all: the healthy green spinach, and the protein from the sausage. The two go very well together, and perfectly match the sheep’s cheeses like pecorino or ricotta salata (if you can find it), a salted, dried version of the classic ricotta. The result is fireworks of flavor in your mouth!
For a dairy free version, just omit the cheese at the end. For a meat-free version, just swap the sausages with something else! If you want to stick with sausages, my favorites are the Linda McCartney’s sausages (I only found them in the British expat shop though). The ‘de vegetarische slager’ bratwurst is a fair alternative, my personal favorite so far and easily available in most supermarkets. Otherwise, I also tried the minced meat (rul gehackt) and turned out very nice as well!
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