Farfalle with Hot Italian Sausage, Mushrooms and Wilted Spinach

Farfalle with Hot Italian Sausage, Mushrooms and Wilted Spinach

4 links hot Italian sausage
3 tablespoons olive oil )
3/4 lb. thickly sliced mushrooms
1/2 red onion, cut into thin slivers
5 cloves garlic, finely minced
1/2 teaspoon red pepper flakes
10 oz. baby spinach leaves, rinsed
1/2 cup chicken broth
1 cup heavy whipping cream
1/2 lb. farfalle pasta
1 cup freash mozzarella cheese, chopped
1/4 cup freshly grated Romano cheese
Salt and fresh-ground black pepper to taste

Cook pasta according to package instructions; drain. Meanwhile, heat olive oil in large heavy skillet, add sausages and cook until well browned. Let sausage cool, then slice in thick, angled rounds and brown again, adding a bit more oil if needed.
Once browned, place in a large bowl and set aside. Using the same pan, add a little more oil and add mushrooms, cooking 3 to 4 minutes or until they start to release their liquid. Add the red onions, garlic and crushed red pepper flakes and cook about 5 to 6 minutes more or until mushrooms are lightly browned and onions are softened and starting to brown. Add sausage to the pan with the mushrooms and onions, add the broth and cook 5 to 7 minutes or until the sausage is heated through. Add the cream and cook an additional 5 to 7 minutes, until the cream thickens slightly. Add the spinach, tossing with the hot sausage mixture until the spinach wilts, about 2 to 3 minutes. Add the drained pasta and toss until combined. Season to taste with salt and fresh ground black pepper. Sprinkle with the chopped fresh mozzarella and toss again. Transfer to a serving bowl and sprinkle with the grated Romano.

Footnotes - This can also be made without the cream. Just change the chicken broth to 1 1/4 cups.