Serves 4 to 6
1 tablespoon olive oil
1/2 pound mild Italian Sausage, fully cooked, thinly sliced
1 package (10 ounces) salad spinach, well rinsed
1 bottle (16 ounces) Frontera Roasted Poblano Salsa
1 package (12 ounces) fettuccine noodles
Salt to taste
1 cup (4 ounces) crumbled Mexican queso fresco or plain goat cheese
Heat a large pot of salted water to the boil. Cook the fettuccine in the boiling water according to the package directions.
Meanwhile, heat the oil in a large skillet over medium heat. Cook until lightly browned, about 5 minutes. Add the spinach with the water that clings to the leaves. Cover the pan and steam to wilt it slightly, 3 to 4 minutes. When the pasta is cooked, drain it well and return it to the pan. Stir in the salsa and the sausage mixture. Toss well to mix and heat everything through. Season with salt and then stir in the cheese. Serve immediately.
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