ACTIVE: 30 min l TOTAL: 30 min l SERVES: 4
Kosher salt2 tablespoons extra-virgin olive oil8 ounces sweet Italian sausage, casings removed3 cloves garlic, finely chopped1 8-ounce can tomato sauceFreshly ground pepper1 13-ounce bag frozen ricotta cavatelli1 5-ounce package baby spinach¼ cup grated parmesan cheese1 tablespoon unsalted butter2 tablespoons chopped fresh parsley, plus more for topping
1. Bring a large pot of salted water to a boil. Heat a large nonstick skillet over medium heat and add the olive oil. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until browned and no longer pink, 3 to 5 minutes. Add the garlic and cook until softened, about 30 seconds. Add the tomato sauce and ½ cup water; season with salt and pepper. Reduce the heat and simmer, stirring occasionally, until the sauce thickens slightly, 5 to 8 minutes.
2. Meanwhile, add the cavatelli to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain.
3. Add the cavatelli to the sauce along with ½ cup of the reserved cooking water. Cook, stirring, until well coated. Add the spinach in batches, stirring just to wilt. Remove from the heat and add 2 tablespoons parmesan and the butter. Stir until melted, adding a splash more of the cooking water if the sauce is too thick. Stir in the parsley and season with salt and pepper.
4. Divide the pasta among bowls. Sprinkle with the remaining 2 tablespoons parmesan and more parsley.
Per serving: Calories 420; Fat 23 g (Saturated 8 g); Cholesterol 56 mg; Sodium 965 mg; Carbohydrate 36 g; Fiber 3 g; Sugars 3 g; Protein 18 g