1 lb. sliced on the bias Chicken Sausage
Kosher salt and freshly ground black pepper
1 lb. pasta
1 tablespoon extra-virgin olive oil 2 cloves garlic, minced
2 cups diced tomatoes
1/2 cup heavy cream
1/2 cup freshly grated Parmesan, plus more for serving
1 cup baby spinach
Fresh torn basil, for garnish
In a large pot of salted boiling water, cook pasta according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.
Recipe credits: Lauren Miyashiro