INGREDIENTS
kosher salt
1 lb. linguine
1 tbsp. extra-virgin olive oil
1 lb. Italian sausage, sliced on the bias
2 cloves garlic, minced
2 c. diced tomatoes
1/2 c. heavy cream
1/2 c. freshly grated Parmesan, plus more for serving
Freshly ground black pepper
1 c. baby spinach
Fresh torn basil, for garnish
DIRECTIONS
In a large pot of salted boiling water, cook linguine according to package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, heat oil. Add sausage and cook until seared on both sides, about 2 minutes per side. Add garlic and cook until fragrant, about 1 minute. Stir in tomatoes, cream and Parmesan then season with salt and pepper. Bring mixture to a low boil then reduce heat to medium and cook until the sauce has thickened slightly, about 5 minutes.
Add the cooked pasta and spinach and toss until pasta is fully coated in sauce and the spinach has melted. Garnish with basil and serve immediately with more Parmesan.
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