¼teaspoonred pepper flakesthis will be mildly spicy; use up to 1 teaspoon if you like a lot of heat
5ouncesgrape tomatoes, sliced in halfabout one heaping cup
28 ouncescanned diced tomatoes with their juices
1tablespoonfinely minced fresh rosemary
5ouncesfresh baby spinach
chopped fresh parsleyoptional garnish
grated parmesan cheeseoptional garnish
freshly ground black pepperoptional garnish
In a large sauce pan or dutch oven over medium heat, crumble the Italian sausage and cook until no longer pink. Remove to a large plate lined with paper towel to drain the excess fat and set aside.
Return the pot to the heat and add the olive oil. Sauté the onion until softened, about 3 minutes. Add the garlic and continue to sauté for about a minute until fragrant. Return the cooked sausage to the pot and sprinkle in the salt and red pepper flakes.
Add the tomato paste and grape tomatoes. Stir until tomato paste is well combined with the other ingredients, about a minute.
Pour in the chicken broth, then add the diced tomatoes and their juices and the minced fresh rosemary. Stir until well combined, then cover the pot and turn up the heat to bring this mixture to a boil.
Once the mixture is boiling, uncover and add the linguine. Use kitchen tongs to gently encourage the noodles to submerge into the liquid as they soften. Reduce the heat to medium to sustain a strong simmer. Cook uncovered for 8 minutes, stirring frequently to ensure the noodles don't stick together.
Add the baby spinach on top and cover for 2-3 minutes to wilt, then uncover and mix in the wilted spinach. Test the linguine for doneness and if it isn't quite cooked to your liking, continue to cook uncovered, mixing frequently, until the pasta reaches your desired texture.
Season with additional salt and pepper to taste and serve immediately with your chosen garnishes. Store any leftovers in a sealed container in the refrigerator and eat within 4 days.