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Linguine with sausage and spinach

30 min

Don’t be afraid of this name, there is pasta underneath it, and it’s also damn tasty!


  • Half a pack of chicken sausages from Morliny
  • 1 pack (about 200–300 g / 7–10.5 oz) of fresh spinach
  • 3 cloves of garlic
  • 200 g (7 oz) of linguine or other ribbon-shaped pasta
  • 1 cup of sweet cream
  • Salt and pepper to taste
  • Parsley / basil (optional)
  • Oil


Step 1

Finely dice the sausage. Slice the garlic. Wash and dry the spinach thoroughly. Fry the sausage in olive oil, until the sausage starts to turn golden. Add garlic and spinach, mix everything thoroughly, and cook for about 2 minutes, stirring occasionally.

Step 2

Pour the cream and cook until the spinach is soft and the sauce thickens. At the end, add the chopped herbs, and season with salt and pepper.

Step 3

In the meantime, cook the pasta al dente according to the instructions on the packet. Strain it and mix with the sauce.