Sausage and Bow-Tie Pasta Florentine

• 1 lb hot Italian chicken sausage, sliced
• 1 (12 ounce) package bow tie pasta (farfalle)
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1 (16 ounce) jar alfredo sauce
• 12 cup white wine
• 12 teaspoon black pepper
• 12 cup parmesan cheese, grated

1. Bring a large pot of lightly salted water to a boil.
2. Add the bow-tie pasta, and cook until al dente, 8 to 10 minutes.
3. Remove 1 cup pasta liquid to thin sauce.
4. Drain and return to the pot along with the spinach; keep warm over medium-low heat.
5. While the pasta cooks, place the sliced sausage links onto a fry pan, and cook until the sausage is crispy on the outside and no longer pink on the inside, about 8 minutes.
6. Stirring the sausage as it cooks.
7. Remove from pan and drain excess oil.
8. In the same pan, add the olive oil over medium heat, stir in the garlic, and cook until the garlic softens, about 3 minutes.
9. Add the Alfredo sauce, wine and black pepper and cooked sausage.
10. then bring to a simmer over medium-high heat for 15 minutes.
11. Thin sauce to desired consistency with reserved pasta water.
12. Pour the sauce into the pasta and spinach pot.
13. Stir until the pasta is hot and well coated with the sauce.
14. Serve with parmesan cheese.

hot italian chicken sausage, pasta, olive oil, garlic, alfredo sauce, white wine, black pepper, parmesan cheese

Taken from www.food.com/recipe/sausage-and-bow-tie-pasta-florentine-309228 (may not work)