Rigatoni with Sausage and Spinach

Everyone came home from church hungry (sound familiar?) and we had an appointment later in the afternoon so we were in a bit of a hurry. "How long before we eat?" was the question of the hour. 

Within half an hour, we were passing the Parm! 

If you're in need of a yummy meal in a hurry, this might be it. 

Ingredients:

1 pound rigatoni pasta

1 tablespoon olive oil

1 small onion, chopped

1 pound Italian sausage, casings removed

1 cup chicken broth

3/4 cup heavy cream

1/4 teaspoon ground nutmeg

large bag (10-oz) baby spinach

grated Parmesan

Directions:
Cook pasta as directed on package.

Meanwhile, heat oil in a 12-inch skillet over medium-high heat.

Saute onion until just beginning to brown.

Add sausage and cook until browned, 4 or 5 minutes.*

Stir in chicken broth, stirring to loosen any brown bits from bottom of pan.

Stir in heavy cream and nutmeg.

Simmer 1 minute; remove from heat.

Place spinach in colander; drain pasta over the spinach.

Return pasta and spinach to pot; toss with sausage mixture.

Serve with grated Parmesan.

* If you like your sauce a little thicker, toss in a tablespoon or so of flour after the sausage is browned.