Creamy Tomato Pasta with Sausage

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  0.5 lbs Italian Pork Sausage
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  2 Garlic(6g)
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  2 tbsp Tomato Paste
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  28 oz Tomato, Canned, Crushed
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  1 tsp Italian seasoning
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  0.5 cup 1/2 cup water ($0.00)
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  0.5 lbs Rotini Pasta
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  0.3 cup Cream, Heavy Whipping
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  4 oz Spinach

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 water; scrape up any browned bits from the bottom of the skillet. Bring to a simmer over medium heat, then reduce to medium-low and simmer for 8–10 minutes, stirring occasionally, until the sauce darkens slightly and thickens.
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 over medium-low heat for 1–2 minutes until fully combined and smooth, then add the fresh spinach and stir for 1–2 minutes until 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.