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In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the spicy ground sausage and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes.

While the sausage cooks, season it with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Stir to combine. Once cooked, remove the sausage from the pan using a slotted spoon and set aside, leaving any rendered fat in the pan.

In the same pan, add 2 tablespoons of garlic butter (or unsalted butter). Once melted, add the diced yellow onion and minced garlic. Sauté for about 30 seconds until fragrant.

Stir in the 1/2 cup of diced tomatoes (with juice) along with another 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Mix well.

Deglaze the pan by pouring in 3/4 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Then, stir in 1/2 cup of heavy whipping cream.

Bring the sauce to a gentle simmer and let it cook and thicken for about 2 minutes.

Add the cooked spaghetti and 3 cups of fresh spinach to the pan. Toss everything together until the spinach wilts and the spaghetti is well coated with the sauce.

Return the cooked spicy sausage to the pan, distributing it evenly throughout the spaghetti mixture. Top with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

Cover the pan with a lid and let it sit for 2-3 minutes, or until the cheese is melted and bubbly.

Serve immediately with a fresh salad and warm crusty bread, if desired.


In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the spicy ground sausage and cook, breaking it up with a spoon, until no longer pink, about 5-7 minutes.

While the sausage cooks, season it with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Stir to combine. Once cooked, remove the sausage from the pan using a slotted spoon and set aside, leaving any rendered fat in the pan.

In the same pan, add 2 tablespoons of garlic butter (or unsalted butter). Once melted, add the diced yellow onion and minced garlic. Sauté for about 30 seconds until fragrant.

Stir in the 1/2 cup of diced tomatoes (with juice) along with another 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon red pepper flakes, and 1/2 teaspoon dried oregano. Mix well.

Deglaze the pan by pouring in 3/4 cup of chicken broth, scraping up any browned bits from the bottom of the pan. Then, stir in 1/2 cup of heavy whipping cream.

Bring the sauce to a gentle simmer and let it cook and thicken for about 2 minutes.

Add the cooked spaghetti and 3 cups of fresh spinach to the pan. Toss everything together until the spinach wilts and the spaghetti is well coated with the sauce.

Return the cooked spicy sausage to the pan, distributing it evenly throughout the spaghetti mixture. Top with 1/2 cup of shredded mozzarella cheese and 1/4 cup of grated Parmesan cheese.

Cover the pan with a lid and let it sit for 2-3 minutes, or until the cheese is melted and bubbly.

Serve immediately with a fresh salad and warm crusty bread, if desired.
