Ingredients:

  • 1 pound (450g) Pasta (penne, rigatoni, or farfalle work well)
  • 8 cups (2 liters) Water
  • 1 tablespoon (15ml) Salt
  • 1 tablespoon (15ml) Olive Oil
  • 1 pound (450g) Italian Sausage (sweet or hot, casings removed)
  • 1 medium Yellow Onion, chopped (about 1 cup/150g)
  • 2 cloves Garlic, minced
  • 1 (28 ounce/800g) can Crushed Tomatoes
  • 1 (15 ounce/425g) can Tomato Sauce
  • 1 teaspoon (5ml) Dried Oregano
  • ½ teaspoon (2.5ml) Red Pepper Flakes (optional, for a bit of a kick)
  • ½ cup (120ml) Chicken Broth (or vegetable broth)
  • 5 ounces (140g) Fresh Spinach, roughly chopped
  • ½ cup (50g) Grated Parmesan Cheese, plus more for serving
  • Salt and Black Pepper to taste

Instructions:

  1. Bring salted water to a boil in a large pot. Add pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining, then drain the pasta and set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside.
  3. Add chopped onion to the skillet and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 1 minute more.
  4. Stir in crushed tomatoes, tomato sauce, oregano, red pepper flakes (if using), and chicken broth. Bring to a simmer and cook for 10 minutes, stirring occasionally, allowing the flavors to meld.
  5. Return the cooked sausage to the skillet. Add the chopped spinach and cook until wilted, about 2-3 minutes. Stir in the Parmesan cheese.
  6. Add the cooked pasta to the skillet and toss to coat with the sauce. If the sauce is too thick, add a little of the reserved pasta water to reach desired consistency. Season with salt and pepper to taste. Serve immediately, garnished with fresh basil and extra Parmesan cheese.