Spaghettini with Sausage, Tomatoes and Spinach

1. 1

   In a large pot of salted boiling water, cook the spaghettini until al dente.

2. 2

   Drain, reserving 1/2 cup of the pasta cooking water.

3. 3

   Meanwhile, in a very large skillet, heat the olive oil until shimmering.

4. 4

   Add the sausage, break it up into small pieces and cook over moderately high heat until browned, about 8 minutes.

5. 5

   Add the garlic and cook over moderate heat until lightly browned, about 1 minute.

6. 6

   Add the tomatoes and cook until their skins begin to split, about 2 minutes.

7. 7

   Add the spinach and cook until wilted, about 2 minutes.

8. 8

   Remove from the heat.

9. 9

   Using the back of a spoon, gently pop the tomatoes to release their juices.

10. 10

    Add the spaghettini and the reserved pasta cooking water and toss over low heat until the pasta is coated, about 1 minute.

11. 11

    Season with salt and pepper and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.