Ingredients:

  • 12 oz Smoked Sausage (Kielbasa or Andouille), sliced into ½-inch thick rounds
  • 1 medium Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 1 teaspoon Dried Italian Seasoning
  • ¼ teaspoon Crushed Red Pepper Flakes (or to taste)
  • 1 (14.5 oz / 411g) can Diced Tomatoes (undrained)
  • 4 cups Low Sodium Chicken Broth (warm, if possible)
  • 12 oz Dried Penne or Rotini Pasta
  • ½ cup Heavy Cream
  • 3 cups Fresh Baby Spinach, packed
  • ½ cup Freshly Grated Parmesan Cheese (plus more for serving)
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Heat the empty Dutch oven over medium-high heat. Add the sliced sausage and cook until nicely browned and slightly crisp on the edges (3-5 minutes). Remove sausage with a slotted spoon and set aside, leaving any rendered fat behind.
  2. Lower heat to medium. Add the chopped onion to the pot and cook until softened (about 5 minutes). Add the minced garlic, Italian seasoning, and red pepper flakes. Cook for 1 minute until fragrant.
  3. Pour in the undrained diced tomatoes and stir well, scraping up any browned bits from the bottom of the pot.
  4. Add the dry pasta and the chicken broth. Season lightly with salt and pepper. Bring the mixture to a boil, then immediately reduce heat to medium-low, cover, and simmer for 12-15 minutes, stirring every 3-4 minutes to prevent the pasta from sticking.
  5. Check for doneness. The pasta should be al dente and most of the liquid should be absorbed, creating a creamy consistency. If it looks too dry, add a splash more broth.
  6. Remove the pot from the heat. Stir in the heavy cream until fully incorporated. Return the cooked sausage to the pot.
  7. Add the fresh spinach in large handfuls, stirring until it wilts down into the sauce.
  8. Stir in the ½ cup of Parmesan cheese until smooth and melted. Taste and adjust seasoning (salt/pepper) as needed. Serve immediately with extra Parmesan on top.