Ingredients:

  • 1 lb turkey sausage
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1 tsp Italian seasoning
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 oz penne or rotini pasta
  • 3 cups fresh baby spinach
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Heat olive oil in a 4-quart high-sided sauté pan or Dutch oven over medium-high heat. Add the turkey sausage, breaking it apart with a spoon, and cook until browned and edges are crisp.
  2. Add the diced onion to the pan and sauté for 3–4 minutes until translucent, then stir in the minced garlic for 30 seconds until fragrant.
  3. Pour in the chicken broth and heavy cream, scraping the bottom of the pan to release the browned bits (fond). Stir in the Italian seasoning, salt, and pepper.
  4. Add the dry pasta, stirring to ensure it is mostly submerged. Bring to a gentle boil, then reduce heat to medium-low.
  5. Simmer uncovered for 10–12 minutes, stirring occasionally, until the pasta is al dente and the sauce has thickened.
  6. Fold in the fresh baby spinach and stir for 1–2 minutes until the leaves are just wilted.
  7. Remove the pan from heat and stir in the Parmesan cheese until melted and smooth. Let the dish rest for 2 minutes before serving.