Ingredients

• 1 pound penne pasta
• 1/4 cup extra-virgin olive oil
• 4 organic chicken sausages, cut into 1/4-inch rounds
• 1 teaspoon chili flakes
• 2 cloves garlic, minced
• About 6 cups baby spinach leaves
• 1 cup Parmigianino cheese, grated

Instructions

1. Boil the pasta in salted boiling water until al dente. Drain.
2. Heat the olive oil in a large pan and saute the chicken sausage until it starts to brown, about 5 minutes. Add the chili flakes and garlic and continue cooking for 1 minute. Add the spinach and cook until wilted, another minute.
3. Add the pasta to the sausage mixture and saute for 1 minute over medium heat.
4. Place the pasta in a bowl and top with the freshly grated Parmigianino.