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Pasta With Sausage & Spinach Cream Sauce

INGREDIENTS

1 lb of  Hot Italian hot sausage.
3 tablespoons olive oil
1 medium onion, chopped.
4 garlic cloves, chopped.
1 quart chicken stock or canned broth
1 10 oz. package of frozen spinach, drained of all water
1 cup heavy cream.
1/2 cup chopped parsley.
Salt and white pepper to taste
1 lb rigatoni.
 

DIRECTIONS

Remove the casing from the sausage and pulse it in a food processor until just ground.

Sauté the sausage and onion in the oil, until the onions are soft but not browned.

Stir and mash the sausage with a wooden spoon as it sautés to ensure it remains crumbled.

Add garlic about a minute or two before the sautéing is done. 

Add chicken stock and spinach.

Bring to a boil and then simmer, uncovered, for 15 minutes. 

Add the cream, bring to a boil and simmer for a few minutes.

Add parsley and salt and pepper to taste at end.

Serve with grated Parmesan cheese.