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Ingredients
1 Pound gemelli pasta
1 Tablespoon olive oil
1 Small onion, chopped
1 Pound spicy Italian sausage, casings removed
1 Cup chicken broth
1/2 Cup heavy cream
1/4 Teaspoon ground nutmeg
12 Ounces baby spinach
Parmesan cheese, grated
Instructions
Bring a 5 to 6 quart pot of salted water to a boil. A pasta and cook per package directions.
Heat oil in a 12� non-stick skillet over medium-high heat; add onion and saut� until just beginning to brown. Add sausage and cook, crumbling with a spoon, until browned.
Stir in chicken broth, stirring to dissolve any brown bits. Stir in cream & nutmeg; simmer for 1 minute. Remove from heat.
Place spinach in colander, drain pasta over spinach (spinach will wilt). Return pasta and spinach to pot; toss with sausage mixture. Serve with grated parmesan cheese.