Spicy Sausage Pasta: Fiery Penne in Creamy Tomato Sauce

Ingredients

• 12 oz (340 g) dried penne or rigatoni
• Kosher salt (for pasta water) — about 1–2 tablespoons (to taste)
• 1 lb (450 g) spicy Italian sausage (in casings) OR 1 lb (450 g) bulk spicy Italian sausage
• 1 tablespoon (15 ml) extra-virgin olive oil (if using lean sausage)
• 1 medium yellow onion, finely chopped (about 1 cup / 150 g)
• 3 garlic cloves, thinly sliced or minced (about 10 g)
• 1/2–1 teaspoon crushed red pepper flakes (adjust to heat preference)
• 1/2 cup (120 ml) dry red wine (optional, for deglaze)
• 14 oz (400 g) can crushed tomatoes
• 1/2 cup (120 ml) heavy cream or half-and-half for lighter finish
• 4 cups (120 g) packed fresh baby spinach (or roughly chopped kale)
• 1/2 cup (40–50 g) freshly grated Parmesan cheese, plus extra for serving
• Freshly ground black pepper, to taste
• Optional garnish: chopped fresh parsley or basil (2 tbsp / 8 g)