2 sweet or hot Italian sausages (5 to 6 ounces), casings removed
1 (24-ounce) jar passata or (28-ounce) can crushed tomatoes
½ teaspoon ground cumin
½ teaspoon red-pepper flakes
Kosher salt
1 pound cavatappi, fusilli or other small, tubular pasta
5 packed cups baby spinach (about 5 ounces)
½ cup grated Parmesan
Instructions
Heat the oil in a 12-inch, deep skillet with a
tight-fitting lid or a Dutch oven over medium-
high until shimmering. Use your hands to pull
the sausages apart into small pieces; add to
the skillet and cook untouched for 1 minute.
Continue to cook for another 4 to 6 minutes,
stirring at 1-minute intervals and breaking up
the sausage into 1/2-inch chunks, until browned
and crispy on the outside with no pink
remaining. If you have more than 1 tablespoon
of fat in the pan, drain the excess.
Carefully pour in the passata (it may
splatter), then add the cumin, red-pepper
flakes and 2 cups water, stirring to combine.
Season with salt and increase the heat to bring
to a boil.
Add the pasta, coating it with the liquid. (It
won’t be fully submerged, and that’s OK.)
Adjust the heat to maintain an active simmer
with small bubbles forming on the surface.
Cover and let cook, stirring every few minutes
to make sure nothing is sticking at the bottom
of the pan, until the pasta is al dente, about
1 minute less than the package instructions. If
the pasta is still hard at this point, add a
few tablespoons of warm water at a time and
cook until just al dente. Depending on your
pasta size and shape, you may need to add
several tablespoons of water.
When the pasta is just al dente, reduce the
heat to low and season to taste with salt. Stir
in the spinach in batches, and cook, uncovered,
until most of the spinach is wilted, about 1
minute more. (It will continue to wilt in the
heat of the pasta after you serve it.) If the
pasta seems too dry, add 1 tablespoon warm
water at a time until it reaches your desired
consistency.
Divide pasta among serving bowls and top with
Parmesan.
Originally Submitted
10/22/2020
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