Ingredients:

  • 200g dried penne pasta
  • 225g Italian sausage, removed from casings
  • 100g fresh spinach, roughly chopped
  • 400g can of chopped tomatoes
  • 50g grated Parmesan cheese (plus extra for serving)

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to package directions until al dente. Reserve about 1/2 cup (120ml) of pasta water before draining.
  2. While the pasta is cooking, heat a large frying pan (skillet) over medium-high heat. Crumble the sausage into the pan and cook, breaking it up with a spoon, until browned and cooked through. Drain off any excess grease.
  3. Add the chopped spinach to the pan with the sausage. Cook until the spinach wilts down, about 1-2 minutes.
  4. Pour in the canned chopped tomatoes and bring to a simmer. Cook for 5 minutes, stirring occasionally, allowing the sauce to thicken slightly.
  5. Drain the cooked pasta and add it to the sauce. Toss to coat. Add a splash of the reserved pasta water if the sauce is too thick. Stir in the Parmesan cheese. Serve immediately, garnished with extra Parmesan cheese, if desired.