Turkey Sausage Pasta

2 tsp extra virgin olive oil

1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced
1/4 tsp chili flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach
1 Tbsp balsamic vinegar
3/4 lb penne, or pasta of choice
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

1. In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
2. Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking. Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
Add diced tomatoes and tomato sauce, stirring to combine well. Add oregano, spinach, and balsamic vinegar and bring to a boil.
When pasta is finished cooking, drain well and place into pan with tomato sauce. Toss and remove from heat. Let cool slightly, mix well, plate and garnish.
Serve immediately.

submitted by Misty Shawcroft