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Ingredients
- 2 Italian sausages meat removed from casings
- lean ground pork in equal measure
- 1 or 2 scallion tops minced
- a splash of soy
- a splash of wine vinegar
- a splash of toasted sesame oil
- 1 teaspoon or more grated fresh ginger root
- a pinch of crushed red pepper
- 1/4 cup heavy cream shopping list
- 8 ounces cleaned spinach, steamed and chopped
- optional: a tablespoon of toasted sesame seeds
- 8 ounces of pasta
Directions
- Put a very large pot of water on to boil for the pasta.
- Put the sausage meat, the ground pork and all the seasonings into a bowl and mix with your hands.
- Form the mixture into tiny meatballs of about 5/8" diameter.
- Heat a large frying pan and add a little olive oil and then the meatballs. Sauté them, shaking the pan to keep them round, until they lose their color.
- Toss the pasta into the boiling water.
- Add the cream to the frying pan over the meatballs. Add a little of the pasta water to thin it to about the consistency of light cream.
- Add the spinach and stir it in. Continue to stir while the pasta finishes cooking.
- When the pasta is done, drain it and put it into the frying pan, stirring to incorporate the sauce.
- Serve blazing hot, optionally with a sprinkling of sesame seeds, but do not use cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 224g | |
| Recipe makes 2 servings | |
| Calories 506 | |
| Calories from Fat 69 | 14% |
| Total Fat 7.75g | 10% |
| Saturated Fat 2.42g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 206mg | 9% |
| Potassium 785mg | 22% |
| Total Carbs 88.57g | 24% |
| Dietary Fiber 5.7g | 19% |
| Sugars 3.64g | 2% |
| Protein 19.92g | 32% |
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