Ingredients

8 oz rigatoni pasta
1 tbsp olive oil
4 cloves garlic minced
1/2 onion diced
red pepper flakes
1 lb. Italian sausage
28 oz canned crushed tomatoes
1 tsp dried basil
1 tsp dried oregano
1/3 cup heavy cream 
3 cups spinach
kosher salt and black pepper to taste
1/2 cup parmesan cheese grated
2 tbsp fresh parsley chopped

Instructions

Bring salted water to boil in a large pot.
Heat olive oil in a large skillet or dutch oven over medium heat. Add sausage and break apart as it cooks. Once it is cooked, remove it with a slotted spoon and set aside.
Add onion, garlic, and red pepper flakes (if using) and saute for 3-4 minutes.
Add rigatoni to boiling water.
Add crushed tomatoes, dried basil, and dried oregano to sauce. Season with salt and pepper. Stir and bring to a boil.
Add sausage into sauce.
Add heavy cream and 1/4 cup of parmesan cheese to sauce. Bring to boil and simmer for 5 minutes. Lower heat and add spinach.
Remove from heat and add rigatoni to sauce once it is al dente (adding a bit of pasta water as you do).
Garnish with remaining fresh parmesan cheese and parsley.