Ingredients:

  • 1 lb (450g) rigatoni or penne pasta
  • 1 lb (450g) ground Italian sausage
  • 2 tbsp (30ml) olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp (30g) tomato paste
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1/2 cup (120ml) reserved pasta water
  • 1 tsp (5g) dried oregano
  • salt to taste
  • black pepper to taste
  • 3 cups (90g) fresh baby spinach
  • 1/4 cup (15g) fresh parsley, chopped

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook for 1-2 minutes less than the package instructions. Scoop out one cup of pasta water before draining.
  2. Heat a skillet over medium-high heat with olive oil if needed. Add the ground Italian sausage, breaking it into crumbles. Let it sit undisturbed for 3-4 minutes to develop a caramelized crust, then cook until no longer pink.
  3. Lower the heat to medium. Stir in the diced onion and cook until translucent (about 3 minutes). Add the minced garlic and tomato paste, stirring constantly for 60 seconds until the paste turns a deep rust color.
  4. Pour in the heavy cream and dried oregano. Bring to a gentle simmer. Stir in the Parmesan cheese gradually until melted and smooth.
  5. Toss in the undercooked pasta and the reserved pasta water, stirring until the sauce emulsifies and coats the pasta. Fold in the fresh baby spinach and chopped parsley until the spinach is wilted.