Ingredients:

  • 12 oz (340g) penne or rigatoni pasta
  • 1 tbsp (15ml) olive oil
  • 1 tsp (5g) salt
  • 12 oz (340g) pre-cooked chicken sausage, sliced into rounds
  • 1 tbsp (15ml) unsalted butter
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 1 tsp (2g) dried Italian seasoning
  • 1 cup (115g) shredded mozzarella cheese
  • 2 cups (60g) fresh baby spinach
  • 1/4 cup (10g) fresh parsley, chopped

Instructions:

  1. Boil a large pot of salted water. Cook the pasta according to package directions until just al dente. Reserve 1/4 cup (60ml) of the starchy pasta water before draining.
  2. Heat olive oil and butter in the skillet over medium-high heat. Add sliced chicken sausage and sauté until the edges are mahogany-colored and crisp.
  3. Stir in the minced garlic and cook for 60 seconds until fragrant. Pour in the crushed tomatoes and Italian seasoning. Simmer for 5–7 minutes until the sauce thickens slightly.
  4. Lower the heat and stir in the heavy cream until the sauce turns a pale orange hue and looks silky.
  5. Toss in the cooked pasta and fresh spinach. Stir gently until the spinach wilts from the residual heat.
  6. Sprinkle the mozzarella over the top and cover with a lid for 2 minutes until the cheese is fully melted and stretchy. Garnish with fresh parsley.