Sausage Pasta

1. In a large skillet or Dutch oven, brown Italian sausage over medium-high heat, breaking it apart with a spoon. Drain excess fat and set sausage aside. 2. Add olive oil to the skillet. Sauté chopped onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant. 3. Stir in crushed tomatoes, chicken broth, and heavy cream. Bring to a simmer. Add uncooked pasta and the cooked sausage. Stir well to combine, ensuring pasta is mostly submerged in the liquid. 4. Cover and cook for 15-20 minutes, stirring occasionally, until pasta is al dente and most of the liquid has been absorbed. If it gets too thick, add a splash more broth or water. 5. Stir in baby spinach until wilted and grated Parmesan cheese. Season with salt and pepper to taste. Garnish with fresh basil before serving.