1 Pkg. Johnsonville Hot Italian or Sweet Italian Sausage
4 Cups Baby Spinach, 0r thin sliced spinach
1 Onion, slivered
1 Cup Dates, quartered
1 Cup White Wine
1 Can Water Chestnuts
3-4 Cloves Garlic, minced
2 TBS Bertolli Olive Oil
1/2-1 Cup Kraft Grated Parmesan Cheese
1 lb. fettucini noodles (I used Gluten Free pasta in order to create a gluten free dish for my daughter who has Celiac Disease.)
Fresh Parsley for garnish
Cook Sausage in a skillet with a bit of water, allowing it to brown. When done, remove and keep warm. Pour off any remaining water, scraping bits of sausage and save.
While pasta is cooking, heat 2 TBS olive oil over medium heat in the same skillet you cooked the sausage. Add onions and cook, stirring, for a few minutes. Add in garlic and continue stirring 1 minute. Add the dates and cook another minute or two until onions begin to caramelize. Toss in spinach and cook until slightly wilted.
Pour 1 cup of wine into the onion mix and the leftover juices from the sausage. Simmer for 5 minutes until slightly reduced. Add sausage back to pan with the water chestnuts. Heat through, then add in pasta. Mix and top with parmesan cheese and garnish with parsley.
(Johnsonville states that their sausage is made from gluten free ingredients.)