Ingredients:

  • 12 oz (340 g) dried penne or rigatoni
  • Kosher salt (for pasta water) — about 1–2 tablespoons (to taste)
  • 1 lb (450 g) spicy Italian sausage (in casings) OR 1 lb (450 g) bulk spicy Italian sausage
  • 1 tablespoon (15 ml) extra-virgin olive oil (if using lean sausage)
  • 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
  • 3 garlic cloves, thinly sliced or minced (about 10 g)
  • 1/2–1 teaspoon crushed red pepper flakes (adjust to heat preference)
  • 1/2 cup (120 ml) dry red wine (optional, for deglaze)
  • 14 oz (400 g) can crushed tomatoes
  • 1/2 cup (120 ml) heavy cream or half-and-half for lighter finish
  • 4 cups (120 g) packed fresh baby spinach (or roughly chopped kale)
  • 1/2 cup (40–50 g) freshly grated Parmesan cheese, plus extra for serving
  • Freshly ground black pepper, to taste
  • Optional garnish: chopped fresh parsley or basil (2 tbsp / 8 g)

Instructions:

  1. Prep: Bring a large pot of water to a rolling boil and salt it well. Remove sausage from casings (if using links) and break into bite-size pieces. Chop onion, mince garlic, grate Parmesan, and wash spinach.
  2. Cook the pasta: Cook pasta according to package directions until al dente. Reserve 1 to 1 1/2 cups (240–360 ml) pasta cooking water, then drain and set aside.
  3. Brown the sausage: Heat a large heavy skillet over medium-high. If sausage is lean, add 1 tbsp olive oil; if very fatty, skip oil. Add sausage, break up with a spatula, and cook until well browned and some edges are crisp, about 6–8 minutes. Use an instant-read thermometer to check for 160°F (71°C) if desired. Remove excess fat if necessary, leaving about 1–2 tbsp in the pan.
  4. Sauté aromatics and deglaze: Reduce heat to medium. Push sausage to the side, add chopped onion and cook until translucent, about 4–5 minutes. Add garlic and crushed red pepper flakes and cook 30–45 seconds until fragrant. If using, pour in red wine and scrape up browned bits; simmer 1–2 minutes until slightly reduced.
  5. Build and simmer the sauce: Stir in crushed tomatoes, bring to a gentle simmer, then reduce heat and simmer 8–10 minutes until the sauce thickens and brightens. Taste and adjust seasoning, remembering the sausage adds salt.
  6. Finish the sauce: Stir in heavy cream and bring just to a gentle simmer (do not boil hard) until silky, about 1–2 minutes. Add spinach and let wilt. Stir in Parmesan, freshly ground black pepper, and a splash of reserved pasta water if the sauce needs loosening.
  7. Combine pasta and sauce: Add drained pasta to the skillet (or add sauce to the pasta pot) and toss over low heat until pasta is evenly coated. Use reserved pasta water a few tablespoons at a time to reach desired sauce cling. Taste and adjust with more cheese, red pepper flakes, or salt as needed.
  8. Serve: Plate pasta, garnish with extra Parmesan and chopped parsley or basil, and serve immediately.