Pappardelle rich sausage and spinach

In a frying pan fry the garlic together with the chili, in the meantime we wash our spinach. As soon as the garlic begins to brown, put the spinach in a pan and let it wither by turning it from time to time. While the spinach cooks, dedicate the sausage. Engrave the gut and Togliamolo and cut the pulp to chunks. As soon as the spinach is reduced by volume, we will be able to brown the sausage. Make it color on all sides so smudge with wine. Let the alcohol evaporate, fix salt and begin to cook the pasta. We follow the cooking instructions present on the package. We put about 60 gr The Caciocavallo in a small bowl and add a little ' of cooking water, stir well and try to obtain a consistency similar to that of the cream of the kitchen. Heat a pan and poggiamoci over a coppapasta, with a spoon we lay on the bottom of the same a little ' grated cheese that will immediately become a crisp waffle that we put aside for the final decoration. We drain the pasta al dente and put it in a pan with the condiment. Let's blow up and flavor well. Add our fake cream and stir for good. We pepper and fix salt So let's prepare to serve.