FRASER ELISABETH TAN, PHD

Weeknight Sausage Pasta with Spinach

Serves 6 EF

Ingredients

  • 1 small yellow onion
  • 3 cloves garlic
  • 1 pound uncooked hot or sweet Italian sausage
  • 2 tablespoons olive oil
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 (28-ounce) can crushed tomatoes
  • 1/2 teaspoon kosher salt, plus more for the pasta water
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound dried short pasta, such as penne
  • 3 ounces baby spinach (about 3 packed cups)
  • Grated Parmesan cheese, for serving

Directions

  1. Bring a large pot of heavily salted water to a boil. Meanwhile, dice the onion and mince the garlic. Remove the casings from the sausage if needed.
  2. Heat the olive oil in a large frying pan or high-sided sauté pan over medium heat until shimmering. Add the onion and sauté until softened and translucent, 3 to 4 minutes. Add the garlic and red pepper flakes, if using, and cook until fragrant, 30 seconds to 1 minute.
  3. Add the sausage and cook, breaking it up with a wooden spoon or spatula into small pieces, until cooked through, about 6 minutes. Carefully pour in the crushed tomatoes. Add the salt and pepper and stir to combine. Bring to a simmer.
  4. Reduce the heat to low and gently simmer, stirring occasionally, while you cook the pasta. Add the pasta to the boiling water and cook according to package directions until al dente. Drain and return to the now-empty pot off the heat.
  5. Add the sauce to the pasta and toss gently to combine. Add the spinach a handful or two at a time, stirring between each addition, until the spinach is wilted, 1 to 2 minutes. Serve garnished generously with grated Parmesan cheese.

Source: The Kitchn