Recipes Spaghettini with Sausage, Tomatoes and Spinach 4.0 (4,657) Add your rating & review If you're just serving four, save the leftovers for making Spaghettini and Sausage Frittata with Goat Cheese later in the week. Slideshow: More Fast Weekday Pastas By Melissa Rubel Jacobson Updated on June 10, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Sarah Bolla Total Time: 20 mins Yield: 8 Ingredients 1 ¼ pounds 1 1/4 pounds spaghettini 2 tablespoons 2 tablespoons extra-virgin olive oil 1 ½ pounds 1 1/2 pounds hot Italian sausage, casings removed 1 clove 1 large garlic clove, sliced 1 ½ cups 1 1/2 cups grape tomatoes 8 cups 8 cups baby spinach (8 ounces) 1 teaspoon Salt and freshly ground pepper Directions In a large pot of salted boiling water, cook the spaghettini until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, in a very large skillet, heat the olive oil until shimmering. Add the sausage, break it up into small pieces and cook over moderately high heat until browned, about 8 minutes. Add the garlic and cook over moderate heat until lightly browned, about 1 minute. Add the tomatoes and cook until their skins begin to split, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat. Using the back of a spoon, gently pop the tomatoes to release their juices. Add the spaghettini and the reserved pasta cooking water and toss over low heat until the pasta is coated, about 1 minute. Season with salt and pepper and serve. Rate it Print