Ingredients:

  • 1 pound (454g) farfalle pasta
  • Salt, for pasta water (to taste - about 1 tablespoon)
  • 1 tablespoon (15ml) olive oil
  • 1 pound (454g) Italian sausage, casings removed
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1/2 teaspoon red pepper flakes (or more, to taste)
  • 1 (28 ounce/794g) can crushed tomatoes
  • 1/2 cup (120ml) heavy cream
  • 5 ounces (142g) fresh spinach, roughly chopped
  • 1/4 cup (60ml) grated Parmesan cheese, plus more for serving
  • Salt and black pepper, to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add farfalle and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
  2. While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove sausage from the skillet and set aside.
  3. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook for 1 minute more, until fragrant.
  4. Pour in crushed tomatoes and bring to a simmer. Cook for 10 minutes, stirring occasionally, to allow the sauce to thicken slightly.
  5. Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes.
  6. Return the cooked sausage to the skillet. Add the cooked pasta to the sauce and toss to combine. Add reserved pasta water, a little at a time, if needed to adjust the sauce consistency. Stir in Parmesan cheese. Season with salt and pepper to taste. Serve immediately, topped with additional Parmesan cheese.