12 oz Chicken Sausage
1 lb. penne rigate
1 tbsp. extra-virgin olive oil
12 oz. mushrooms, cut into 1/4" slices
1/2 c. diced onion
3 cloves garlic, minced
1/4 c. dry white wine
1 c. low-sodium chicken stock
1/4 c. heavy cream, at room temperature
1 1/2 c. freshly grated Parmesan
5 oz. baby spinach
1/4 c. chopped fresh parsley, plus more for garnish
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and set aside.
In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices and set aside.
Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.
Drain pasta and stir into sauce. Garnish with parsley and serve immediately.