This sausage and pasta dish is creamy, with just a little heat, thanks to spicy sausage, red pepper flake and hot cheese. The original recipe used sliced chicken breast, but I went with chicken sausage for a little more spice.
Cook pasta per package instructions. When done, reserve 1 cup of the pasta water. Drain and reserve the pasta.
Drain the sun-dried tomatoes but save the oil. Chop or slice the tomatoes.
In a large skillet, heat 2 tablespoons of the sun-dried tomato oil over medium-high heat.
Add the onion, and mushrooms and cook until they start to soften, about 3-4 minutes.
Add the garlic and cook another minute.
Add the sun-dried tomatoes and spinach. Cook, stirring often, until the spinach wilts. Remove to a bowl and set aside.
Add another tablespoon of the reserved sun-dried tomato oil to the skillet. Add the sausage and cook until done and lightly browned. Remove to a plate and set aside.
Reduce heat to medium and add the cream and shredded cheese. Bring to a gentle boil then reduce heat to simmer. Stir until the cheese is melted.
Add the cooked pasta and 1/2 cup of the reserved pasta water. Stir.
Add the red pepper flakes, cooked vegetables and sausage. Stir.
Simmer for 10 minutes. If mixture is too thick add a bit more of the reserved pasta water and stir.
Serve garnished with freshly grated Parmesan cheese.