Creamy Tomato Pasta with Sausage and Spinach

Instructions

1. 1

   Bring a large pot of salted water to a boil for the pasta. Cook the pasta according to package directions until al dente. Reserve 1/2 cup of pasta water before draining.

2. 2

   While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain off any excess fat and transfer the sausage to a plate, leaving a small amount of fat in the skillet.

3. 3

   Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic and cook for another minute until fragrant.

4. 4

   Stir in the crushed tomatoes, chicken broth, heavy cream, dried oregano, and red pepper flakes (if using). Bring the sauce to a simmer, then reduce heat to low and let it cook for 10-15 minutes, allowing the flavors to meld. Season with salt and pepper to taste.

5. 5

   Add the cooked sausage and fresh spinach to the sauce. Stir until the spinach wilts, which should only take 1-2 minutes. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

6. 6

   Add the drained pasta to the skillet with the sauce and toss to combine. Stir in the 1/4 cup of grated Parmesan cheese. Serve immediately, garnished with additional Parmesan cheese if desired.