Bring a large pot of water to boil and season generously with salt. Cook pasta according to package instructions. Reserve ½ cup of pasta water.
250 g Penne Pasta
Meanwhile, in a large pan, heat oil over medium heat. Saute garlic & chilli flakes for 2-3 minutes until fragrant.
3 cloves Garlic, ½-1 tsp Red Chilli Flakes
Add in chopped onions and cook for 5 minutes until golden in colour.
Toss in chopped sausages and saute for about 5 minutes until the meat colour is no longer pink. Season with salt & black pepper.
300 g Sausages*, Salt & Black Pepper
Deglaze the pan with chicken broth and add in the spinach.
¼ cup Chicken Broth, 2 cups Spinach
Once the spinach starts to wilt, pour in the double cream and allow to simmer for 2 minutes.
½ cup Double Cream
Add in cooked pasta and the reserved pasta water. Toss to combine.
Top with grated Italian Hard Cheese if desire. Serve immediately.
grated Italian Hard Cheese
Try out sausages of different flavours, seasonings and spices as it could lend extra flavours to your pasta dish.
To obtain the sausage meat, it's best to remove the casing. But if using the likes of Frankfurters, simply slice them up.
Reserving pasta water is a key step in making a good pasta dish. Especially for a creamy sauce base, the pasta water helps to loosen up the sauce, lend flavour (from the salt), and also bind the sauce to your pasta.