Zuppa Toscana Pasta

INGREDIENTS:

1 lb italian sausage

1 1/4 tsp red pepper flakes

6-10 slices of bacon, cut into 1/2 inch strips

1 large onion, diced

1 TBL minced garlic

3 potatoes, thinly sliced

1 cup pasta (I use whole wheat macaroni)

32 oz. chicken broth

1 cup heavy cream

1/2 bag fresh spinach

DIRECTIONS:

1. Cook the sausage and red pepper flakes in a large pot, drain and set aside.

2. In the same pot, cook the bacon. Drain, but leave about a tablespoon of the grease in the pot. Cook the onions and garlic until translucent.

3. Pour the chicken broth into the pot (with the bacon/onions and garlic) and bring to a boil. Add in the potatoes and pasta and cook until al dente and potatoes are soft. Add salt and pepper to taste. Stir in the heavy cream, and the spinach.

Serve with freshly grated parmesan cheese... so yummy!