Ingredients:

  • 1 lb smoked sausage, sliced into ¼-inch rounds
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp smoked paprika
  • 12 oz rotini or penne pasta
  • 3 cups chicken broth, low sodium
  • ½ cup heavy cream
  • 4 oz cream cheese, softened and cubed
  • ½ cup grated Parmesan cheese
  • 2 cups fresh baby spinach
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat olive oil over medium-high heat. Add the sliced smoked sausage and cook until the edges are deeply browned and mahogany-colored.
  2. Add the diced onion and sauté for 3–4 minutes until translucent, then stir in the garlic and smoked paprika for 30 seconds until fragrant.
  3. Pour in the chicken broth and bring to a gentle boil. Stir in the dry pasta.
  4. Reduce heat to medium-low, cover with a lid, and simmer for 10–12 minutes, stirring occasionally, until pasta is tender and most liquid is absorbed.
  5. Remove the lid and stir in the heavy cream and cubed cream cheese over low heat until the cheese is fully melted and the sauce is glossy.
  6. Fold in the baby spinach and Parmesan cheese, stirring just until the spinach wilts. Season with salt and pepper to taste.