Spaghettini with Sausage, Tomatoes and Spinach

• 1 1/4 pounds spaghettini
• 2 tablespoons extra-virgin olive oil
• 1 1/2 pounds hot Italian sausage, casings removed
• 1 large garlic clove, sliced
• 1 1/2 cups grape tomatoes
• 8 cups baby spinach (8 ounces)
• Salt and freshly ground pepper

1. In a large pot of salted boiling water, cook the spaghettini until al dente.
2. Drain, reserving 1/2 cup of the pasta cooking water.
3. Meanwhile, in a very large skillet, heat the olive oil until shimmering.
4. Add the sausage, break it up into small pieces and cook over moderately high heat until browned, about 8 minutes.
5. Add the garlic and cook over moderate heat until lightly browned, about 1 minute.
6. Add the tomatoes and cook until their skins begin to split, about 2 minutes.
7. Add the spinach and cook until wilted, about 2 minutes.
8. Remove from the heat.
9. Using the back of a spoon, gently pop the tomatoes to release their juices.
10. Add the spaghettini and the reserved pasta cooking water and toss over low heat until the pasta is coated, about 1 minute.
11. Season with salt and pepper and serve.

spaghettini, extravirgin olive oil, sausage, garlic, grape tomatoes, baby spinach, salt

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