- (1 lb.) Italian Sausage
- (1 lb.) Penne Pasta
- (1 Tbsp.) Olive Oil
- (1/2, chopped) Yellow Onion
- (2 cloves, minced) Garlic
- (1/2 tsp.) Red Pepper Flakes
- (1/2 tsp.) Salt
- (2 cups) Heavy Cream
- (5 oz.) Baby Spinach
- (1 cup) Shredded Parmesan Cheese
Cook the penne pasta in a large pot of salted boiling water according to package directions.
While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
Cook the Italian sausage along with the onion, garlic, red pepper flakes, and salt until the sausage is no longer pink.
Drain excess fat from the skillet if necessary and return the meat mixture to the pan.
Turn the heat to low and add the cream to the skillet. Bring to a simmer and add in the spinach.
Cook, stirring for about 3 minutes until the spinach is wilted.
Stir in the parmesan cheese until melted. Stir the pasta into the sauce.
*To pack in additional nutrition for your family without tasting a difference, try our Italian Sausage with organs (heart, liver, and kidney)!
*We skim heavy cream from that rises to the top of our delicious 100% Grass-fed Raw Cow's Milk!