- Bring a large saucepan of salted water to a boil.
- Meanwhile, thinly slice the sausage (not too thin) and then cut rounds into strips. Set aside.
- Heat oil in a large non-stick skillet over medium-high heat. Fry the onion until lightly golden. Add the garlic and sausage. Fry for 1 minute. Deglaze with white wine and continue cooking until liquid has evaporated. Add the pineapple, pepper, and spinach. Salt to taste, cover, and reserve.
- Cook pasta according to package directions. Strain (without shaking or rinsing) and add pasta to reserved skillet. Stir until well blended. Garnish with a drizzle of olive oil, basil, and black pepper to taste.
Try other sausages from Le Sauciflard. The Hot peppers, White wine, Red wine, and Black pepper flavours are excellent for this recipe.
To prepare a Mexican-style version, use Chorizo sausage, replace the pineapple with corn, and add 1 chopped jalapeño pepper.
This pasta dish is excellent for lunch the next day because it's just as delicious cold as hot.