I served this dish on the coldest night of the year. It’s silky sauce warmed us up and it was “stick to the ribs” comfort food for sure.

1lb Farfalle pasta cooked al dente

1 tbsp olive oil

1 lb. Italian sweet sausage

10 oz crimini mushrooms

1 cup chicken broth

1/4 cup white wine

1/2 cup creme fraiche

1/4 tsp red pepper flakes

1/2 cup parmesan cheese

2 cups baby spinach

Salt and fresh ground pepper to taste

Cook pasta in salted water. Set aside. In an extra large skillet or Dutch oven, heat oil. Saute sausage and mushrooms until almost cooked through. Add chicken broth and wine and scrape browned bits from pan to make a sauce. Add creme fraiche. Sprinkle red pepper flakes. Add pasta to pan and toss thoroughly. Add Parmesan, spinach leaves and toss. Add Salt and pepper to taste.