One-Pot Pasta with Sausage and Spinach

1. Brown the Sausage

Warm up a tablespoon of olive oil over medium-high heat until shimmering. Crumble in two Italian sausages with their casings removed. Let them sear undisturbed for a minute, then stir and continue cooking for about 4 to 6 minutes until browned and no pink remains.

2. Create the Sauce

Pour in a jar of passata, half a teaspoon each of ground cumin and red-pepper flakes, and a pinch of kosher salt. Stir in 2 cups of water and bring to a boil.

3. Cook the Pasta

Add a pound of cavatappi pasta. Lower the heat to maintain a gentle simmer, cover, and let the pasta cook according to the package instructions minus one minute for al dente.

4. Add Spinach

Toss in about 5 packed cups of baby spinach and a good pinch of salt. Stir and let it cook for a minute until the spinach wilts.

5. Finish and Serve

Serve hot, sprinkled with half a cup of grated Parmesan cheese.