Trumpet Pasta with Creamy Sausage Ragu & Baby Spinach

Ingredients:

• 16oz Box of Organic Durum Semolina Pasta - Trumpets *
• 1 large shallot diced
• 3 cloves garlic minced
• 2 Tbsp Olive or Avocado Oil
• 1lb of Sweet Italian Sausage (can be pork or chicken)
• 1 cup heavy cream
• 1 cup pasta cooking liquid
• 4 oz grated Parmesan cheese
• 5 oz baby spinach
• 1 tbsp lemon zest
• Kosher Salt
• Black Pepper

1. Sauté the Sausage - In a medium skillet over medium heat, warm 2 tbsp of olive oil. Add the shallot and about a tsp of salt and pepper. Sauté until slightly browned, 4-5 minutes. Add the garlic and cook for 1-2 minutes. Add the sausage into the mix. Break apart and cook the meat using a spatula until browned (about 8-10 minutes)
2. Cook the Pasta - While the meat is browning in a large stockpot, Bring a large pot of salted water to a boil. Add the Trumpets and cook 5 minutes until al dente. Reserve about 1 cup of the pasta cooking water before draining. Reserve the pasta to add into the sauce later
3. Cream it up! - Once the meat is browned, add the heavy cream and the pasta water. Bring to a simmer and cook on medium-low heat for 2 minutes.
4. Add in the Pasta - Add the Pasta to the pan with the Parmesan cheese. Stir to combine over low heat. The pasta will finish cooking and absorb the sauce.
5. Finishing Touches - Finish by adding in the spinach to the pasta. Stir for 1 minute, allowing the spinach to wilt. Add the lemon zest at the end and serve immediately.

*Ingredient is available in the Foodie Box Love -  April Artisanal Pasta Box!