Ingredients

The following ingredients have 4 Servings
  • 8 ounces penne (or other short pasta. gluten-free, if needed)
  • 2 Italian sausages (casings removed (mild or spicy, your choice))
  • 1 small onion (minced)
  • 3 cloves garlic (finely minced)
  • 2 tablespoons tomato paste
  • ½ cup white wine or chicken stock
  • 14 ounce can crushed tomatoes
  • 4 ounces cream cheese (can be light)
  • ½ teaspoon EACH: salt and pepper (more to taste)
  • 3 ounces baby spinach
  • Grated parmesan (to serve)

Instruction

  • Cook the penne in a large pot of salted water according to the package directions. Reserve 1 cup of the cooking water then drain the pot.
  • Add the sausage, onion, and garlic to a large frying pan over medium-high heat. Cook, crumbling the sausages with a spoon, until the sausages are cooked, about 6-7 minutes.
  • Add the tomato paste to the pan and stir it into the sausages. Let it caramelize for 2-3 minutes then add the wine or stock to deglaze the pan, scraping the bottom to release any flavorful bits that are stuck on.
  • Add the crushed tomatoes and cream cheese and simmer the sauce, stirring a few times, until the cream cheese has melted. Season to taste with salt and pepper. 
  • Add the cooked penne and spinach and stir them into the sauce. Add a little of the reserved cooking water to loosen the sauce, if needed.