Italian Sausage Pasta

INGREDIENTS:

• 1 lb. Bowtie Pasta
• 1 Tbsp. Olive Oil
• 1 lb. Italian Sausage
• 1-1/2 C. Onion, diced
• 4 cloves Garlic, minced
• 16 oz. Chicken stock
• 1 tsp. Chicken base such as "Better than Bullion" or 1 bouillon cube to make stock a little richer
• 1-1/2 tsp. Dried Basil
• 1 tsp. Dried Oregano
• 2 ea. 14-1/2 oz. can, diced tomatoes
• 1 ea. 10 oz. package frozen spinach, chopped (5 oz. fresh may also be used)
• 1 C. Grated Parmesan cheese, served on the table 
• Red pepper flakes (optional)

DIRECTIONS:

1. Cook pasta, as directed on package, to just tender. Drain, do not rinse.
2. Place a large skillet or sauté pan over medium-high heat. Heat sausage, crumble with spoon into bite size pieces.  When most of sausage is brown, (halfway done) add onion and cook until sausage is cooked and onion is just tender.
3. Add garlic and continue stirring frequently for one minute.
4. Add tomatoes and juice, spinach, basil, oregano, chicken broth and chicken base or bouillon.  Simmer for 5 minutes. Use spoon to scrape any of the fond off the bottom of the pan.
5. Add cooked, drained pasta and mix together.
6. Serve. Top with grated parmesan cheese and red pepper flakes.