Creamy Tomato Pasta with Sausage

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  Italian Pork Sausage(227g)
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  Garlic(120g)
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  Tomato Paste(30g)
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  Tomato, Canned, Crushed(794g)
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  Italian seasoning(5g)
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  1/2 cup water ($0.00)
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  Rotini Pasta(227g)
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  Cream, Heavy Whipping(80g)
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  Spinach(113g)

Instructions

1. 1Add the Italian pork sausage to a deep skillet over medium-high heat, breaking it into small pieces as it cooks for 6–8 minutes until browned and no longer pink; drain excess fat if needed.
2. 2Mince the fresh garlic and add it to the browned sausage, sautéing over medium heat for 1 minute until fragrant.
3. 3Stir in the tomato paste, crushed tomatoes, Italian seasoning, and 1 cup water; scrape up any browned bits from the bottom of the skillet. Bring to a simmer over medium heat, then reduce to medium-low, place a tilted lid on top, and simmer for 8–10 minutes, stirring occasionally.
4. 4While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook for 7–10 minutes, stirring occasionally, until tender but still slightly firm to the bite; drain in a colander.
5. 5Stir the heavy whipping cream into the simmering sauce until fully combined, then add the fresh spinach and stir for 1–2 minutes over medium-low heat until the spinach is wilted.
6. 6Add the drained cooked pasta to the sauce and toss until evenly coated.
7. 7Divide the creamy tomato pasta evenly into 4 airtight containers while hot, allowing to cool to room temperature before sealing and refrigerating.