Creamy Tomato and Spinach Pasta with Italian Sausage

Instructions

1. 1

   Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1/2 cup of pasta water before draining. Drain the pasta and set aside.

2. 2

   While the pasta is cooking, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (casings removed) and cook, breaking it up with a spoon, until browned and cooked through, about 6-8 minutes. Drain off any excess grease and transfer the cooked sausage to a plate, leaving about 1 tablespoon of drippings in the pan.

3. 3

   Add the chopped onion to the skillet and cook until softened, about 5-7 minutes. Add the minced garlic and dried oregano, and cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes and chicken broth. Bring the mixture to a simmer, then reduce heat to medium-low and let it cook for 10-12 minutes, allowing the flavors to meld and the sauce to thicken slightly. Season with salt and pepper to taste.

5. 5

   Stir in the heavy cream and grated Parmesan cheese until well combined and heated through. Add the fresh spinach, stirring until it wilts into the sauce, about 2-3 minutes. Return the cooked Italian sausage to the skillet.

6. 6

   Add the cooked and drained pasta to the sauce. Toss to coat evenly. If the sauce seems too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency. Serve immediately, garnished with fresh basil or parsley and extra Parmesan cheese.