Ingredients:

  • 12 oz (340g) whole grain penne or rigatoni
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 lb (450g) summer sausage, diced into 1/4-inch cubes
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 cups (480ml) low-sodium chicken broth
  • 1/2 cup (120ml) light cream or evaporated milk
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 tsp (5g) dried oregano
  • 1/2 tsp (2g) red pepper flakes
  • 3 cups (90g) fresh baby spinach or chopped kale
  • 1 tbsp (15ml) fresh lemon juice
  • 1/4 cup (10g) chopped fresh parsley
  • salt to taste
  • black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook for 1-2 minutes less than the package directions. Reserve 1/2 cup (120ml) of the starchy pasta water before draining.
  2. Heat olive oil in a 12-inch deep skillet over medium-high heat. Sauté the diced summer sausage until the edges are mahogany-colored and slightly crisp. Remove the sausage with a slotted spoon and set aside, leaving the fats in the pan.
  3. Lower the heat to medium. Add the diced onion and sauté until translucent (about 4-5 minutes). Stir in the minced garlic and red pepper flakes, cooking for 60 seconds.
  4. Pour in the chicken broth and dried oregano, scraping the bottom of the pan to release the brown bits. Let the liquid simmer and reduce by a third. Stir in the light cream and Parmesan cheese, whisking until smooth.
  5. Return the seared sausage to the pan and add the cooked pasta. Fold in the baby spinach, stirring until wilted. If the sauce is too thick, add the reserved pasta water. Stir in the lemon juice and parsley just before serving.