1 pound pasta (penne or farfalle)
1 tablespoon extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
¼ teaspoon red pepper flakes
½ teaspoon Kosher salt
3 tablespoons tomato paste
1 pound chicken sausage, casings removed
1½ cups half and half
1 cup grated Parmesan, plus more for garnish
1 8-ounce bag (about 2 cups packed) baby spinach, coarsely chopped
2 15-ounce cans diced tomatoes, drained
1 tablespoon chopped fresh basil, plus more for serving
Cook pasta in a large pot of well-salted water until al dente. Drain, reserving ½ cup of pasta water, and set aside.
While the pasta is cooking, heat the oil in a large skillet over medium-high heat. Add the onion and cook, stirring occasionally, until the onion begins to soften, about 5 minutes. Add the garlic, red pepper flakes, salt and tomato paste and continue cooking for an additional minute. Add the chicken sausage, using a wooden spoon to break up the pieces. Cook for 6-8 minutes, or until the sausage is completely cooked through.
Reduce heat to medium-low and stir in the half and half and Parmesan. Simmer lightly, stirring frequently, until the sauce reaches your desired consistency. Add the spinach, tomatoes and basil and stir to combine, using the reserved pasta water to thin the sauce as needed. Top with extra Parmesan and basil, if desired, and serve.