Creamy Italian sauce

Now, I don't measure with instruments, but I will guess on this,

olive oil (no duh... this is Italian)
2 Tomatoes, boiled and skin removed
1cup Spinach Choppe
1 onion chopped
1/2 tsp thyme
1/2 tsp basil
1 tbsp oregano
2 toes garlic minced
1/2 cup whipping cream
1/2 cup milk
2 Tbsp all purpose flour

cook onion in the oil, add spinach and tomato when onion is tender (transparent) while this cooks (medium heat) mix spices (except the garlic) with whipping cream and milk and flour in a separate bowl and whisk till well blended. Add this to the onions spinach and tomatoes, reduce heat to simmer,  stir often, now put the garlic in. The sauce will thicken, makes a great sauce for orzo or tortellini,  can be used as a stuffing for peppers, or any other use you can find for it.
Red wine can be added for color.

I have made this with meat (Italian sausage, casings removed) it tends to discolor the sauce which should have a light pink appearance

Hint

As the title suggests this is Cooking 101... hint: use real butter (you can taste the difference)

Being Creative

  I called this LO salad (left overs)
   So your sitting with plans to go to the Grocery Super Store, running out of time till dinner. What to do? Well my visit to the local Ghettomart (Kroger close to me) will have to wait if dinner is to be 6:00 pm. I have 1/2 a pound of Italian sausage, 1/2 a container of ricotta cheese, some other Italian type spices and what not, but no tomato. What to do... I had 1/2 containers of much, made a large amount, you can adjust to double the recipe.


1/2 lb Italian sausage
1 white onion
2 cloves garlic
olive oil
4 oz Ricotta cheese
Romano lettuce
1/2 cup orzo prepared (al dente)
1/2 can Garbanzo beans (chick peas) some crushed
1/2 cup Parmesan cheese
1 cup fresh spinach chopped
pinch of thyme
dash of oregano
a little salt, pepper
dash of Balsamic vinaigrette dressing



  In a skillet add oil, onion and garlic, cook till onions are translucent. Over medium heat brown the sausage in the onion oil. Be preparing orzo while meat browns. Drain and add orzo to skillet reduce heat. Stir in remaining ingredients (except the lettuce and dressing) Simmer over low heat (the longer the better)
Scoop on to a lettuce leaf, top with balsamic vinaigrette and serve. (I did try rolling the lettuce around the helping) this requires a knife to eat...  It is quite delicious, and can be used as a stuffing (peppers etc)