Spiced Riesling & Cream Sausage Skillet

One-pan meal, with sausage, vegetables, cardamom, and farfalle (bow-tie) pasta.

Course dinner

Prep Time 15

Cook Time 25

Servings

Calories 825kcal

Author Bill Ray

Ingredients

1 lb ground Italian sausage mild or hot
8 oz cremini mushrooms sliced
1/2 C diced carrots
1.2 C diced celery
1/2 C diced onion
1 medium red bell pepper, diced
3 cloves garlic minced
8 oz fresh green beans trimmed and cut into 1-inch pieces
1/2 tsp ground cardamom
1/2 cup off-dry Riesling wine
8 oz dry farfalle bowtie pasta
1 1/2 cups low-sodium chicken or vegetable broth
1 cup heavy cream or half-and-half
2 cups fresh baby spinach
1 cup grated Parmesan cheese
1 tbsp olive oil or Avocado oil
salt and pepper to taste
1 fresh lemon for zest and juice

Instructions

Brown the Sausage: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage and cook, breaking it into bite-sized pieces with a spoon, for 5-6 minutes until no longer pink. Remove from skillet with a slotted spoon and place on plate or bowl, leaving the redered fat in the pan.
Cook the mushrooms. Add the mushrooms in a single layer and cook in the rendered fat 3-4 minutes until deeply browned on one side. Toss and cook for two more minutes.
Add the mire poir. Lower the heat to medium and put the sausage back in the pan. Add the diced carrots, celery, onions, and red pepper to the pan. Cook for five minutes until soft, stirring occasionally.
Bloom the aromatics. Stir in the minced garlic and the ground cardamom. Cook for two minutes until fragrant.
Deglaze with Riesling: Pour in the Riesling, using your wooden spoon to scrape up all the delicious browned bits stuck to the bottom of the pan. Let the wine simmer vigorously for 2-3 minutes until it reduces by about half.
Simmer the Pasta and Green Beans: Add the dry farfalle pasta, green beans, and broth to the skillet. Stir well to combine and ensure the pasta is mostly submerged.
Cook to Perfection: Bring the liquid to a gentle boil, then turn the heat down to medium-low. Cover with a lid and simmer for 12-15 minutes, stirring occassionally so the pasta does not stick.
Finish and Serve: Remove the lid. Stir in the heavy cream, the baby spinach, lemon juice, and zest. Simmer uncovered for about 2 minutes until the spinach is wilted and the cream reduces slightly. Turn off the heat and add the Parmesan cheese. Toss gently until the cheese is melted and smooth. Season with salt and pepper to taste, and serve immediately

Notes

This turned out a little bland for my palette. Next time I prepare it, I think I'll up the garlic and add some additional aromatics. Ground fennel and coriander would complement the cardamom nicely, for example. A dash of nutmeg at the end would deepen the cream sauce a touch, which would also be good.

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