Louis' Sausage Spinach Farfalle

• 1/4 c + 3 tbsp olive oil
• 3 Italian Sausages - sans casing
• 1 small red onion, thinly sliced
• 3-4 tbsp chopped garlic
• 6 cups baby spinach
• 1 cup chicken stock
• 1 lb farfalle
• 1/2 cup grated parmesan
• 1 pkg cherry tomatoes
• 1 tbsp balsamic vinegar
• 1/4 tsp crushed chilies
• 1 tsp course salt

1. Heat skillet and add 1 tbsp olive oil.
2. Saute sausage until golden, about 10 min. Drain and set aside.
3. Cook pasta as per pkg instructions.
4. In meantime, slice tomatoes in half, place in shallow baking dish.
5. Add 1/4 c olive oil, balsamic vinegar, 2 tbsp chopped garlic and crushed chilies and salt.
6. Roast in 375 degree oven for 20 min. Remove from oven and cover.
7. Add 2 tbsp olive oil to skillet, add onion and garlic. Saute on medium-low heat until tender.
8. Increase heat to medium. Add baby spinach and cook for 2-3 min. until wilted.
9. Add stock, reduce heat to low cover and simmer about 10 min.
10. Return sausage to pan and heat through.
11. Toss the sausage mixture with pasta and cheese. Stir in tomato mixture and sprinkle with generous grinding of black pepper.

italian, red onion, garlic, baby spinach, chicken stock, farfalle, parmesan, tomatoes, balsamic vinegar, chilies, salt

Taken from www.epicurious.com/recipes/member/views/louis-sausage-spinach-farfalle-50186814 (may not work)