Ingredients
1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. Italian chicken sausage, sliced on the bias
2 cloves garlic, minced
2 c. diced tomatoes
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for serving
Kosher salt
Freshly ground black pepper
2 c. baby spinach
Fresh torn basil, for garnish
Preparation
Step 1In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside. Step 2In 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. Step 3Add cooked pasta and spinach and toss until pasta is fully coated in sauce and spinach is wilted. Garnish with basil and serve immediately with more Parmesan.
