Gemelli with Sweet Sausage and Spinach

• 3/4 pound gemelli or penne
• Salt
• 2 tablespoons extra-virgin olive oil
• 1 large onion, quartered lengthwise and thinly sliced crosswise
• 1 pound sweet Italian sausages, casings removed
• 1/2 teaspoon crushed red pepper
• 2 cups coarsely chopped baby spinach (4 ounces)
• 1/2 pint red grape tomatoes
• 1/2 cup freshly grated Parmesan cheese

1. In a large pot of boiling salted water, cook the gemelli until just al dente.
2. Drain the gemelli, reserving 1 cup of the cooking water.
3. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering.
4. Add the onion and cook over moderately high heat, stirring, until softened, 4 to 5 minutes.
5. Add the sausage and crushed red pepper and cook, breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes.
6. Add the spinach and tomatoes and cook just until softened, about 3 minutes.
7. Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, lightly crushing the tomatoes, until heated through, about 2 minutes; season with salt.
8. Transfer the pasta to bowls, sprinkle with the Parmesan and serve.

gemelli, salt, extravirgin olive oil, onion, italian sausages, red pepper, baby spinach, red grape tomatoes, parmesan cheese

Taken from www.foodandwine.com/recipes/gemelli-sweet-sausage-and-spinach (may not work)