Italian Chicken Sausage Pasta

Serves: 4


½ lb pasta (wagon wheels, rotelli, shown, but any medium-sized pasta will work)

2 tsp Flying Olive Basil, Garlic, Tuscan Herb, or Gremolata Extra Virgin Olive Oil

¾-1 lb Italian Chicken Sausages, casings removed (spicy or not, your choice)

½ sweet onion, chopped

3 cloves garlic, minced

½ cup chicken broth

1 tsp dried basil

1 (14.5-15 oz) can diced tomatoes

½ a (10 oz) pkg of frozen chopped spinach

½ cup grated Parmesan cheese


Bring a large pot of salted water to a boil. Add the pasta and cook according to directions minus 1 minute for al dente. Drain, reserving 1/2 cup of pasta water.

Meanwhile, in a large skillet, heat the Flying Olive Extra Virgin Olive Oil of Choice. Add the sausage and cook through until no longer pink. During the last 5 minutes, add the onion and the garlic to the skillet. Add the broth, basil, and tomatoes with their liquid.

Cook over medium heat for 5 minutes to slightly reduce, stirring occasionally. Add the chopped spinach, cover the skillet, and simmer until further reduced and the spinach is tender, about 5 minutes.

Add the pasta to the skillet and mix together. Add a few tablespoons of pasta water and stir, adding more for a creamier consistency, if desired. Sprinkle with cheese and serve immediately.

Submitted by Barb L.