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SERVES:

4-6

INGREDIENTS:

1 pound chicken sausage
4 links chicken sausage, sliced into 1/2-inch thick slices
1 medium white onion, peeled and thinly chopped
1-2 tsp minced fresh thyme (or 1/4 tsp dried) optional
1 cup finely chopped roasted red pepper
2 cups heavy cream
1 5-ounce bag baby spinach (or more to taste)
Approx. 3/4-1 cup grated parmesan cheese
1 pound fettuccine

PROCEDURE:

Get a large pot of water going for the fettuccine and, when that's close to boiling, use another large pot that is big enough to eventually hold everything to get the other things going.

Saute a medium, thinly chopped white onion, in a little olive oil, until it starts to soften up on medium to medium high heat.

Then add 4 links of sliced chicken sausage and a tsp or two of finely minced thyme, if you're using it and, after the chicken sausage has browned up a little bit, add 1 cup of finely chopped roasted red pepper and 2 cups heavy cream.

The idea is to bring that up to a good strong simmer, turn the heat down quite a bit and let it go along like that so that the cream reduces, and you'll want to add the fettuccine to the boiling water right now as well.

Once the fettuccine is cooked and drained and still nice and hot and the cream has reduced down by about half, add about 1 cup of grated parmesan cheese to the cream and a generous amount of baby spinach leaves add the hot fettuccine and fold everything together.

HINTS:

Add a touch of tomato marinara to give the cream sauce a blush look.