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1 lb of Hot Italian hot sausage.
3 tablespoons olive oil
1 medium onion, chopped.
4 garlic cloves, chopped.
1 quart chicken stock or canned broth
1 10 oz. package of frozen spinach, drained of all water
1 cup heavy cream.
1/2 cup chopped parsley.
Salt and white pepper to taste
1 lb rigatoni.
Remove the casing from the sausage and pulse it in a food processor until just ground.
Sauté the sausage and onion in the oil, until the onions are soft but not browned.
Stir and mash the sausage with a wooden spoon as it sautés to ensure it remains crumbled.
Add garlic about a minute or two before the sautéing is done.
Add chicken stock and spinach.
Bring to a boil and then simmer, uncovered, for 15 minutes.
Add the cream, bring to a boil and simmer for a few minutes.
Add parsley and salt and pepper to taste at end.
Serve with grated Parmesan cheese.
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