Turkey Sausage Pasta

I found this great blog called Proceed with Caution I couldn't wait to try some of the recipes. So, I had most of the ingredients on hand for this one. It's was a cinch to put togehter for a weeknight dinner and had loads of great flavor. I changed a few things to compliment what I had on hand; changes reflected below. Enjoy!

Turkey Sausage Pasta

Ingredients:
2 tsp extra virgin olive oil
1 medium yellow onion, diced
1 Tbsp fresh thyme leaves
1 lb. smoked lean turkey sausage, sliced (orginal recipe called for spicy Italian sausage, which I will try next time)
1/4 tsp chile flakes
3 cloves fresh garlic, diced finely
1/4 c. low sodium chicken stock
1- 14.5 oz can diced tomatoes in juice
1- 14.5 oz can tomato sauce
1 Tbsp fresh oregano leaves, torn
3 c. fresh spinach, thick chiffonade (I used baby spinach and didn't chiffonade)
1 Tbsp balsamic vinegar
8 oz whole wheat pasta (I used penne)
1/2 c. flat leaf parsley, for garnish
Parmigiano Reggiano cheese, for garnish

Directions:
-In large stock pot over high heat, bring water to boil and cook pasta according to instructions.
-Meanwhile, in large pan over medium heat, add oil and bring up to almost smoking.
-Add chopped onion and cook, stirring occasionally, until beginning to brown, about 10 minutes.
-Add thyme and sliced sausage and cook, stirring occasionally until beginning to brown, about 5 minutes.
-Add chili flakes and garlic and cook, while stirring, until fragrant, about 1 minute.
-Deglaze the pan with chicken stock, scraping up browned bits from bottom of pan.
-Add diced tomatoes and tomato sauce, stirring to combine well.
-Add oregano, spinach, and balsamic vinegar and bring to a boil.
-When pasta is finished cooking, drain well and place into pan with tomato sauce.
-Toss and remove from heat.
-Let cool slightly, mix well, plate and garnish.
-Serve immediately.