1 lb. penne rigate extra-virgin olive oil
12-oz. chicken sausage 12 oz. mushrooms, cut into 1/4" slices
Freshly ground black pepper
1/2 c. diced onion
3 garlic cloves, minced
1/4 c. dry white wine
1 c. low-sodium chicken stock
1/4 c. heavy cream, room temperature
1 1/2 c. grated Parmesan
5 oz. baby spinach
1/4 c. chopped fresh parsley, plus more for garnish
Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to al dente package directions. Reserve 1/2 cup pasta water.
In a large sauté pan over medium-high heat drizzle olive oil and sear chicken sausage until golden brown on all sides, about 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices. Set aside.
Meanwhile add 1 tablespoon olive oil and spread mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Add onions and garlic; sauté until softened, about 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes.Toss in sausage with any leftover juices, cheese, spinach, and parsley.
Drain pasta and stir together. (Add additional pasta water in small increments as needed if sauce is too thick.) Garnish with parsley and serve immediately.
Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.