Ingredients
0 of 11 availableMethod
- 1
Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the sausage and cook, breaking it into crumbles, until browned and it reaches 160°F (71°C), about 6 to 8 minutes.
8 minMedium heat - 2
Add the onion and cook until softened, about 3 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
4 minMedium heat - 3
Pour in the broth and bring it to a boil. Stir in the pasta, reduce to a steady simmer, and cook uncovered, stirring often, until the pasta is just tender and most of the broth is absorbed, 10 to 12 minutes.
12 minBoiling, then steady simmer - 4
Stir in the cream and black pepper. Simmer until the sauce thickens slightly, about 2 minutes.
2 minLow simmer - 5
Add the spinach and Parmesan and stir over low heat until the spinach wilts and the cheese melts, about 2 minutes.
2 minLow heat - 6
Remove from the heat and let the pasta stand for 2 minutes so the sauce finishes thickening.
2 minOff heat
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