Onion                                         1 small
Garlic                                          5 cloves
Pork/ Italian Spicy Sausage       1 pound
Salt                                             4 teaspoons
Ground Black Pepper                1.5 teaspoons
Small Shell Pasta           1 pound
Frozen Spinach                    1 pound
Tomatoes (diced)                       2 (medium)
Water                                         12 cups (4 quarts)
Extra Virgin Olive Oil                  3 tablespoons
Parmesan Cheese                    To taste

Steps for Hot Serve:
1. In a food processor, ground thick sliced onion, peeled garlic cloves, sliced pork and 1 teaspoon of salt altogether.

2. In a big pot, boil the water with 1 teaspoon of salt. Cook the pasta for 8 minutes or follow the package instruction.

3. In a sauce pan, heat up 1 tablespoon oil on medium high heat. Add the ground pork and 1 teaspoon of salt, cook until 80% done.

4. Add in frozen spinach, stir until soften.

5. Add in tomatoes, 1 teaspoon of salt and black pepper. Cook until the tomatoes reach desired firmness.

6. Drain the pasta and stir it with 2 tablespoons oil (prevent sticking). Pour the spinach and pork on top of the pasta, sprinkle some Parmesan cheese and serve.

Steps for Cold Serve:

1. Follow the same recipe for hot serve.

2. Cook the spinach and pork in advance. Cool it and refrigerate it for at least 2 hours or overnight.

3. Small shell pasta can be prepared in advance, cool it and refrigerate it for at least 2 hours. Or cook the pasta right before serving, put in an ice bath, drain and serve.

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