Pasta With Sausage and Spinach

Do you have a recipe that you seem to make over and over again? I don't have many, because there's just too many good recipes out there to get stuck in a rut. But, I found this gem in the March 2007 issue of Real Simple magazine. I love it because it's so versatile. The recipe originally called for gnochhi, but I like it even better with other pasta shapes.

Other variations I have tried are:

• Adding fat-free 1/2 and 1/2 instead of the pasta water for a creamy version
  
• adding whatever veggies I have on-hand (zucchini, bell peppers, etc)
  
• putting in a can of drained diced tomatoes or fresh grape tomatoes
  

I urge you to try this....it's tasty and simple!

Pasta With Sausage and Spinach
Ingredients
Pasta shape of your choice; penne works well
1 tablespoon olive oil
1 medium yellow onion, finely chopped
1 pound Italian sausage, casings removed (I like the Hot Italian Sausage)
1 clove garlic, finely chopped
1 5-ounce bag baby spinach
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
3/4 cup (3 ounces) grated Parmesan, plus more for garnishing

Directions
1.Cook the gnocchi according to the package directions, reserving 1/4 cup of the cooking liquid.
2.Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the sausage and cook, crumbling it with a spoon, until browned, 5 to 7 minutes.
3.Add the garlic, spinach, salt, and pepper and cook, tossing frequently, until the spinach wilts, about 3 minutes.
4.Add the drained gnocchi, the reserved cooking liquid, and the Parmesan and toss. Divide among individual bowls and sprinkle with additional Parmesan.