Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 lb Italian sausage, casings removed
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 lb dry penne or rotini pasta
  • 4 cups low-sodium chicken broth
  • 15 oz tomato sauce
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes
  • 1/2 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste
  • Fresh basil for garnish

Instructions:

  1. Heat olive oil in a large Dutch oven over medium-high heat. Add sausage, breaking it apart, and cook until browned (5-7 minutes). Stir in diced onions and cook until translucent, then add garlic for 60 seconds.
  2. Pour in the chicken broth, tomato sauce, oregano, and red pepper flakes. Deglaze the pan by scraping up any browned bits from the bottom.
  3. Add the dry pasta, ensuring it is mostly submerged. Bring to a rolling boil, then reduce heat to medium-low. Cover and simmer, stirring occasionally, for 9-11 minutes until the pasta is al dente.
  4. Reduce heat to low. Stir in the heavy cream and Parmesan cheese until the sauce becomes glossy. Fold in the fresh spinach until wilted.
  5. Remove from heat and garnish with fresh basil before serving.