Ingredients
- 450 g ground mild Italian sausage
- 1 tbsp olive oil
- 1 medium yellow onion
- 3 cloves garlic
- 796 ml canned diced tomatoes
- 3 cups chicken broth
- 300 g penne pasta
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 150 g fresh baby spinach
- 60 g cream cheese
- 0.25 tsp red pepper flakes
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Instructions
- **Prep:** Chop the onion and mince the garlic. Open the can of diced tomatoes. Measure out broth and pasta. Cut cream cheese into small cubes and let soften slightly at room temperature.
- **Brown Sausage:** Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.
- **Sauté Aromatics:** Add chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in minced garlic and optional red pepper flakes, cooking for another minute until fragrant.
- **Simmer Pasta:** Pour in the undrained diced tomatoes, chicken broth, penne pasta, dried oregano, salt, and pepper. Stir well to combine. Bring the mixture to a boil, then reduce heat to medium-low, cover, and simmer for 15-18 minutes, or until the pasta is al dente and most of the liquid has been absorbed. Stir occasionally to prevent pasta from sticking.
- **Finish & Serve:** Remove from heat. Stir in the fresh baby spinach until wilted, then add the softened cream cheese cubes, stirring until melted and the sauce is creamy. Taste and adjust seasonings if needed.
- **Rest & Enjoy:** Let the pasta rest for a few minutes before serving. Divide into 4 portions. Serve warm.