Cooking Instructions

• Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente, 8-10 minutes. Reserve ½ cup of pasta water, then drain and set aside.
• To a large skillet over medium heat, add olive oil. Once hot and shimmering, add sliced sausage and sear for 3–4 minutes per side until browned. Remove sausage from the skillet and set aside.
• To the same skillet, add cherry tomatoes. Cook for 2 minutes, or until they start to blister. Add garlic and cook for 1 more minute.
• Stir in tomato paste, paprika, oregano, salt, red pepper flakes, and pepper. Cook for 1–2 minutes, stirring constantly, until the tomato paste deepens in color.
• Reduce heat to medium-low. Pour in the heavy cream and chicken broth, then whisk until smooth. Bring to a gentle simmer and cook for 2–3 minutes. Stir in the parmesan cheese until melted and the sauce is smooth.
• Add sun-dried tomatoes and spinach. Cook for 1–2 minutes until the spinach wilts slightly.
• Return the smoked sausage to the skillet and stir to combine.
• Add cooked pasta and toss everything together. Use reserved pasta water, a splash at a time, until the sauce reaches your desired consistency.
• Serve immediately, topped with extra parmesan and freshly chopped parsley for garnish.