Ingredients:

  • 1 lb Italian sausage (casings removed)
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cups fresh baby spinach
  • 12 oz penne or rigatoni pasta
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried oregano
  • 1/2 cup freshly grated Parmesan cheese
  • salt to taste
  • black pepper to taste
  • 1/4 tsp red pepper flakes

Instructions:

  1. Heat the olive oil over medium-high heat in a 12-inch high-sided skillet or Dutch oven. Add the sausage, breaking it apart with a spoon, and cook until mahogany-colored and crisp on the edges.
  2. Lower the heat to medium. Stir in the diced onion and cook until translucent, about 3–4 minutes. Add the minced garlic and dried oregano, stirring constantly for 60 seconds until fragrant.
  3. Pour in the chicken broth and heavy cream, scraping up the brown bits from the bottom of the skillet. Add the dry pasta. Bring to a gentle boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is al dente.
  4. Remove the lid and stir in the baby spinach until wilted (about 60 seconds). Fold in the grated Parmesan cheese until the sauce is velvety. Season with salt, pepper, and red pepper flakes.