Ingredients Jump to Instructions ↓

  1. 1 lb gemelli pasta

  2. 1 Tbsp olive oil

  3. 1 small onion, chopped

  4. 1 lb spicy Italian sausages, casings removed

  5. 1 cup reduced-sodium chicken broth

  6. 1/2 cup heavy cream

  7. 1/4 tsp ground nutmeg

  8. 2 bags (5 to 6 oz each) baby spinach Grated Parmesan

Instructions Jump to Ingredients ↑

  1. Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; cook as package directs.

  2. Meanwhile, heat oil in a 10- to 12-in. nonstick skillet over medium-high heat. Add onion; sauté 2 minutes or until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned, about 4 minutes.

  3. Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.

  4. Place spinach in colander; drain pasta over the spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated Parmesan.


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