Ingredients

1 T olive oil

1 onion, finely chopped

1/2 t salt

3 cloves garlic, minced

1# hot or sweet Italian sausage

1/2 cup oil-packed sun-dried tomatoes, rinsed and finely chopped

1/2# penne pasta

2 t chicken “Better Than Bouillon” or bouillon equivalent to 2 cups broth

6 oz fresh spinach, or 1 cup frozen spinach

1/2 cup Parmesan cheese

Preparation

  1. Prep onion, garlic, and tomato.
  2. Put water on to boil for pasta. When it is boiling, add pasta, and cook for 3/4 of time recommended on package. Drain, rinse in cold water, and spread flat onto freezer paper-lined cookie sheets. Freeze.
  3. Meanwhile, heat oil in skillet over medium heat until shimmering. Add onion and salt; cook until softened, about 4 minutes.
  4. Stir in garlic, sausage, and tomatoes. Cook, breaking up the meat with a wooden spoon, until no longer pint–about 4 minutes. Add bouillon; sir to mix well. Allow to cool, then spread and freeze.
  5. Wilt spinach, if using fresh spinach; spread and freeze.
  6. After each part (pasta, sausage mixture, and spinach) is well-frozen, combine them. Package Parmesan separately. Affix the following directions for preparation:

DIRECTIONS

  1. Heat 2 t oil in skillet.
  2. Add all contents except Parmesan.
  3. Add 2 cups water and 1 cup milk. Bring to simmer, and simmer 5 minutes. Add Parmesan. Season with salt and pepper as desired. Serve hot; Give thanks; Enjoy!