Creamy Tuscan Sausage Pasta

Notes: This is based on Marry Me Chicken. You can replace the sausage with boneless skinless chicken (breasts or thighs). I prefer to use the base as a pasta recipe and the sausage adds much needed flavor.

Ingredients

• 1 tbsp. extra-virgin olive oil
• 1 Hillshire Farms Cajun Style Andouille Smoked Sausage, sliced.
• 1/2 lb. Penne pasta, cooked according to package.
• Tony Chachere's Creole Seasoning
• Freshly ground black pepper
• 1 tsp. dried oregano
• 3 tbsp. butter
• 3 cloves garlic, minced
• 1 1/2 c. cherry tomatoes, halved
• 3 c. baby spinach
• 1/2 c. heavy cream
• 1/4 c. freshly grated Parmesan

Directions

1. In a skillet over medium heat, heat oil. Add sausage, cook until browned and slightly crispy, about 10 min. Remove from skillet and set aside.
2. In the same skillet over medium heat, melt butter. Stir in garlic and cook until fragrant, about 1 minute. Add cherry tomatoes and season with Tony Chachere's, pepper, and oregano. Cook until tomatoes are beginning to burst then add spinach and cook until spinach is beginning to wilt.
3. Stir in heavy cream and parmesan and bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes. Return sausage to skillet and cook until heated through, about 5min.
4. Serve over cooked pasta.