0.75cupgrated Parmesan cheeseplus extra for serving
0.25cupchopped fresh basil
0.75cupreserved pasta wateruse as needed for saucing
Instructions
Preparation Steps
Boil a large pot of salted water. Cook pasta until just shy of al dente. Reserve some cooking water and drain.
Heat olive oil in a wide skillet over medium-high. Brown the sliced chicken sausage until golden. Transfer to a plate.
Soften onion and bell pepper in the same skillet, scraping up browned bits. Stir in garlic and tomato paste; cook 1 minute.
Pour in crushed tomatoes and chicken broth. Simmer 5 to 7 minutes until slightly thickened.
Stir in half-and-half, Italian seasoning, red pepper flakes, salt, and black pepper. Warm through.
Fold in spinach to wilt. Return sausage to the pan and toss to coat.
Add drained pasta. Splash in reserved pasta water and toss until glossy and saucy.
Turn off heat. Stir in Parmesan and basil. Taste and adjust seasoning, then serve hot.
Notes
Variation: Swap spinach for chopped kale or add sautéed mushrooms. Prefer it lighter? Skip the half-and-half and use extra broth. For extra richness, finish with a pat of butter.Storage: Refrigerate in an airtight container up to 4 days. Reheat gently with a splash of water or broth to loosen the sauce.This recipe is an original creation inspired by classic Easy Chicken Sausage Pasta Recipe flavors. All ingredient ratios and instructions are independently developed.