Ingredients:

  • 12 oz (340 g) penne pasta
  • 1 tablespoon olive oil (15 ml)
  • 12 oz (340 g) smoked sausage, sliced
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 4 cups fresh spinach (about 120 g), roughly chopped
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 teaspoon dried Italian herbs (5 g)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional)

Instructions:

  1. Bring a large pot of salted water to a boil.
  2. Add the penne pasta and cook according to package instructions until al dente.
  3. Drain the pasta and set aside, reserving 1 cup of pasta water.
  4. In a skillet, heat the olive oil over medium heat.
  5. Add sliced smoked sausage and cook until browned, about 5-7 minutes.
  6. Stir in the diced onion and cook until translucent, about 3-4 minutes.
  7. Add minced garlic and sauté for an additional minute until fragrant.
  8. Add the chopped spinach, cooking until wilted, about 2-3 minutes.
  9. Pour in the heavy cream and bring to a gentle simmer.
  10. Stir in grated Parmesan cheese, dried herbs, salt, and pepper. Mix until cheese is melted and sauce is creamy.
  11. Add the cooked pasta into the sauce, tossing to combine.
  12. If the mixture is too thick, add reserved pasta water a little at a time until desired consistency is reached.
  13. Garnish with fresh parsley if desired, and serve warm.