1 lb gemelli pasta
1 Tbsp olive oil
1 small onion, chopped
1 lb spicy Italian sausages, casings removed
1 cup reduced-sodium chicken broth
1/2 cup heavy cream
1/4 tsp ground nutmeg
2 bags (5 to 6 oz each) baby spinach
- Bring a 5- to 6-qt pot of salted water to a boil. Add pasta; cook as package directs.
- 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.
- Stir in chicken broth, stirring to dissolve any browned bits. Stir in cream and nutmeg; simmer 1 minute. Remove from heat.
- 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.
- Main Dishes, Pasta