Servings: 4

1 lb. Italian Sausage 1 lb. Italian Sausage
1 small onion finely chopped 1 small onion finely chopped
3 cloves garlic minced 3 cloves garlic minced
1 teaspoon dried marjoram 1 teaspoon dried marjoram
½ teaspoon fresh ground black pepper ½ teaspoon fresh ground black pepper
¼ teaspoon crushed rosemary ¼ teaspoon crushed rosemary
¼ teaspoon dried thyme leaves ¼ teaspoon dried thyme leaves
¼ teaspoon red pepper flakes ¼ teaspoon red pepper flakes
12 ounces uncooked rigatoni 12 ounces uncooked rigatoni
¾ cup chicken broth ¾ cup chicken broth
1 ½ cups heavy whipping cream 1 ½ cups heavy whipping cream
⅔ cup fresh grated Parmesan cheese ⅔ cup fresh grated Parmesan cheese
⅔ cup sun-dried tomatoes julienne cut packed in oil (drained) ⅔ cup sun-dried tomatoes julienne cut packed in oil (drained)
3–4 cups baby spinach 3 to 4 cups baby spinach
Salt to taste Salt to taste

Start browning the Italian Sausage in a large skillet over medium heat. After 3 to 4 minutes, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low.
Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red flakes pepper, cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover it with foil.
Meanwhile, cook the pasta according to the package directions and drain well.
Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits.
Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese is melted and the spinach is wilted.
Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste.
Continue cooking over low heat until the pasta dish is heated through.