Ingredients:

  • 340g short pasta (Penne, Fusilli, or Campanelle)
  • 450g ground Italian sausage (pork)
  • 140g fresh baby spinach
  • 3 cloves garlic, thinly sliced
  • 240ml heavy cream
  • 50g grated Parmesan cheese
  • 1 tsp red pepper flakes
  • 240ml reserved pasta water

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the short pasta until 2 minutes less than the box instructions until it is firm to the bite (al dente). Reserve at least 240ml of starchy pasta water before draining.
  2. While the pasta boils, heat a deep skillet over medium-high heat. Add the Italian sausage, breaking it into small crumbles.
  3. Allow the sausage to sear undisturbed until a deep mahogany-colored fond forms on the bottom of the pan, then flip and cook through.
  4. Add the thinly sliced garlic and red pepper flakes to the sausage fat until the garlic is fragrant and golden, sautéing for about 30-60 seconds.
  5. Pour in the heavy cream and 240ml of the reserved pasta water. Stir to deglaze the pan, scraping up the flavorful brown bits (the fond).
  6. Toss the drained pasta into the skillet. Simmer for 2 minutes until it starts to slightly thicken, adding more pasta water as needed to create a silky emulsion.
  7. Fold in the fresh baby spinach and grated Parmesan, tossing constantly until the leaves are wilted and the sauce is glossy. Serve immediately.