Ingredients:

  • 1 lb (450g) Penne or Fusilli pasta
  • 12 oz (340g) Italian chicken sausage, sliced into rounds
  • 2 tbsp (30ml) Extra virgin olive oil
  • 3 cloves (15g) Garlic, minced
  • 1 cup (240ml) Heavy cream
  • 1/2 cup (120ml) Reserved pasta water
  • 1/2 cup (50g) Grated Parmesan cheese
  • 1 tsp (5g) Dried Italian seasoning
  • 2 cups (60g) Fresh baby spinach
  • 1/4 tsp (1.5g) Red pepper flakes
  • Salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup of starchy pasta water before draining the noodles.
  2. Heat olive oil in a large skillet over medium-high heat. Add the sliced chicken sausage and cook for 4-5 minutes, stirring occasionally, until the edges are deeply browned.
  3. Lower the heat to medium. Stir in the minced garlic and Italian seasoning, sautéing for 60 seconds. Pour in the heavy cream and simmer for 2-3 minutes until the sauce slightly thickens.
  4. Toss the drained pasta into the skillet. Stir in the Parmesan cheese and the reserved pasta water, tossing vigorously until the sauce becomes a velvety glaze.
  5. Fold in the baby spinach and red pepper flakes, stirring just until the leaves wilt from the residual heat.