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Sausage pasta
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| 1 lb. | dried penne pasta |
| 1 tbs | olive oil |
| 1 lb. | spicey italian sausage, casings removed |
| 1 | onion, finely chopped, (1 cup) |
| 4 cloves | garlic, minced |
| 1 (14.5oz) can | low sodium chicken broth |
| 1 (14.5 oz) can | diced tomatoes, u drains |
| 1 tsp. | dried basil |
| 1 (10 oz) package | frozen chopped spinach, thawed |
| 1/2 cup | grated Parmesan cheese |
Cook pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain pasta
While pasta cooks, heat oil and sausage in a 12- inch skillet over medium high heat until sizzling.
Reduce heat to medium and cook sausage, stirring and breaking up lumps with spoon, until no longer pink, about 3 minutes. Add onion and garlic and cook, stirring until softened about 5 minutes
Add broth, tomatoes and basil; bring to a Boil over high heat. Reduce heat to medium high and cook, stirring occasionally until slightly thickened about 10 minutes.
Add spinach, cover, and simmer over medium low heat stirring once or twice, until spinach is tender about 5 minutes.
Add pasta to skillet and cook 1 minute, stirring and adding enough reserved pasta water to keep moist. Remove from heat and sprinkle with cheese.
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