Ingredients:

  • 1 lb Italian sausage
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp olive oil
  • 12 oz short pasta
  • 3 cups chicken broth, low sodium
  • 1 tsp dried oregano
  • ½ tsp red pepper flakes
  • ½ cup heavy cream
  • ¾ cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 2 tbsp unsalted butter

Instructions:

  1. Heat olive oil in the skillet over medium-high heat. Add the sausage, breaking it into small crumbles with your spoon. Cook until the meat is mahogany-colored and slightly crispy on the edges.
  2. Toss in the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for just 60 seconds until fragrant.
  3. Stir in the dry pasta, oregano, and red pepper flakes, coating them in the sausage fat. Pour in the chicken broth.
  4. Bring to a gentle boil, then immediately reduce heat to low. Cover with a lid and simmer for 10–12 minutes, stirring every 3 minutes to prevent sticking.
  5. Remove the lid once the pasta is al dente and most liquid is absorbed. Stir in the heavy cream, Parmesan cheese, and butter.
  6. Fold in the spinach until wilted. Stir vigorously for 1 minute until the sauce is velvety and clings to the pasta.