As the weather is getting colder, slightly heartier dinners are in order and this one hits the spot. So flavorful and satisfying.
Sausage Ragu with Spinach and Parmesan
12 oz. penne rigate pasta
1 T olive oil
1 lb. bulk Italian sausage
1 cup diced onions
1 T minced garlic
1 T tomato paste
1 T dried Italian herbs
1/2 t +/- red pepper flakes to taste
1 cup low-sodium chicken broth
1- 28oz can crushed tomatoes
1 – 6oz. pkg. baby spinach
1/2 cup heavy cream
salt and black pepper to taste
Parmesan cheese, grated
Cook pasta in a pot of salted water according to package directions. Drain and set aside.
Heat oil in a sauté pan over medium-high heat. Add sausage and onions and sauté until sausage is cooked through and onions have softened, about 5-7 minutes. Stir in garlic, tomato paste, Italian herbs and pepper flakes. Cook until fragrant, about 1 minute.
Stir in broth and tomatoes, bring to a boil then reduce heat to low and simmer for 10 minutes.
Add pasta and spinach. Cook until spinach wilt. Stir in cream and season with salt and black pepper to taste.
Serve topped with grated Parmesan cheese.