#308 Spinach and Sausage Spaghetti, By: V

This is an old post from the week before Christmas, but I wanted to get it up soon.  Of course, I don't want to bypass the Christmas holiday!  Most of this week was spent at home.  N is in town from San Francisco and we all had some great quality family time, watching some new Bollywood movies, having a delicious Christmas dinner, and sharing our secret santa presents...my dad and I had each other, and I have to say he did a pretty good job!  I see living in a house full of ladies has influenced him somewhat...he gave me a box full of wonderful treats, an infinity scarf, necklace and earring set, a clutch, candles (Indonesian Sandlewood - mmmm!), and even a Chipotle gift card :) He's a smart one! 

While Thanksgiving our family sticks with the traditional main entree of a roast turkey, for Christmas our family usually mixes things up. This year we had chicken pot pie, roasted brussels sprouts and a mixed salad.  During the afternoon we snacked on buffalo chicken dip, sundried tomato cream cheese spread and southwest egg rolls --- along with some delicious sangria and apple cider.  

The table as we're getting it set for Christmas dinner....

But now, it's back to work tomorrow...but, it's a short week and we welcome 2015!! :)  

Now, here's my post for Spinach and Sausage Spaghetti.  

On Tuesday I met up with a close law school friend of mine for happy hour.  The weather was a bit cold and rainy, but we warmed ourselves up with some red wine and delicious Mexican fare.  I met my friend at Fuego Cocina in Arlington.  When we both use to work together we would frequent some of the restaurants in the Ballston neighborhood of Arlington, but Fuego Cocina was one that we missed. We decided to share the Queso Fundido, which arrived in a cast iron skillet filled with chihuahua and oaxaca cheese, blistered peppers and chorizo crumbled on top.  You simply spread this cheesy filling into one of the warm fresh corn tortillas -- such a simple and delicious cold weather treat!  Next we ordered the Suadero and Baja tacos.  The Suadero tacos are filled with beef brisket, red and white onions, and finely chopped jalapenos.  The Baja tacos are filled with crispy fried tilapia, cabbage and topped with a delicious habanero blood orange crema - sort of the perfectly balance of spicy, sweet and creamy.  It was a wonderful start to the week and a great opportunity to catch up with such a close friend and have some much needed one-on-one girl talk time.  

On Thursday, S and I went to his work holiday party.  I had never been to a holiday party that was at an actual dance club, which was interesting needless to say.  A DJ, Open Bar and some small appetizers, it was a fun evening at Opera.  A late night, turned into a slow start to Friday.  

Yesterday, I grabbed brunch with one of my closest friend's (we've been friends for 14 years!) in North Bethesda at Founding Farmers.  I had the steak and eggs, which came with a biscuit, hash browns and a roasted tomato.  I washed it all down with a Gibraltar.  The Gibraltar hails from San Francisco (shout out to N!), and came out of a need to have a drink taller than a macchiato but shorter than a latte.  It's pretty delicious! 

Now for my recipe this week: 

Sausage & Spinach Spaghetti

INGREDIENTS:

16 oz spaghetti (whole grain or regular)

6 oz of baby spinach

3 garlic cloves

1 tsp red chili flakes

1 tbsp olive oil

12 oz Italian sausage (casings off)

1 cup grated parmesan cheese

24 oz Marinara 

1 tbsp chopped fresh parsley (Italian flat leaf or curly)

DIRECTIONS:

1. In medium saucepan on low heat, place olive oil, garlic cloves and red chili flakes.  Cooking this on low heat will allow the olive oil to take on the flavors of garlic and red chili slowly.  
2. Once the garlic turns a golden brown, turn the heat to high and add in the Italian sausage, crumbling it into the pan.  Use a wooden spoon to break up the sausage pieces.  
3. Then add in the washed baby spinach.  Let the spinach cook through so that it appears wilted. 
4. Add in your cooked spaghetti (use the directions on the box to cook the spaghetti).  
5. Stir in the marinara.  I used a Bertolli brand marinara sauce, but feel free to use or make any kind of your choosing. 
6. Stir the whole mixture together and take off the heat.  
7. Stir in the chopped fresh parsley and parmesan cheese.

Serve with garlic bread and/or a green salad.  I like topping mine off with some fresh grated parmesan cheese and chili flakes.