Instructions

1. Cook the rigatoni 1-2 minutes shy of the package directions. Drain and set aside.
2. Add the olive oil to a large skillet over medium-low heat. Add the onions and Italian sausage to the pan, breaking the sausage into crumbles. Cook together with the onions until no pink remains. Stir in the garlic and cook for 30 seconds.
3. Sprinkle the flour into the skillet and stir for 30 seconds until no flour is visible. Deglaze the skillet with the wine, scraping up the bottom of the pan and stirring. Add the chicken broth, tomato sauce, drained diced tomatoes, oregano, salt and crushed red pepper flakes. Stir to combine and let simmer for 10 minutes, stirring occasionally.
4. Pour in the heavy cream and add the parmesan cheese to the sauce. Add the fresh spinach a few handfuls at a time, stirring to wilt into the sauce until all the spinach is in the pan. If you have a lid you can cover the sauce for 2 minutes to help the spinach wilt.
5. Add the cooked rigatoni to the skillet and toss until all the pasta is well coated with the sauce. Make sure to toss the pasta for a good minute or two, letting the sauce absorb into the pasta.
6. Serve immediately with more grated parmesan cheese on top.