Bow Tie Crawfish Florentine with Italian Sausage

1 1/2 lb Crawfish tails
1/2 oz Butter
1 lb Bow tie pasta; cook
2 c Fresh spinach; stem
3 c Heavy cream
2 oz Parmesan; grate
1 c Ground Italian sausage; cook
Salt and pepper


Put cream in a large saute pan. Turn heat to medium high. Reduce cream until lightly thickened. Add crawfish, pasta, spinach and sausage. Cook for 10 minutes. Add cheese and add butter. Stir until melted. Season to taste.