1 tbsp olive oil
2 links mild Italian sausage, casings removed, crumbled
1 cup chopped red onion
8 oz spaghetti
4 cups loosely packed spinach, washed, drained and trimmed of tough stems
2 tomatoes, cored, chopped (about 1 cup)
1/4 cup dry red wine (Shiraz works well)
4 oz goat cheese, crumbled (about 1 cup)
1/4 cup chopped flat-leaf parsley
2 tbsp chopped fresh oregano
6 fresh basil leaves, thinly sliced
1/4 tsp each sea salt and freshly ground black pepper
1. In a large nonstick skillet, heat oil over medium-high heat. Add sausage and onion and cook, stirring 3-4 minutes, until sausage is brown and onion is translucent.
2. Meanwhile, heat a large pot of salted water to boiling. Stir in pasta and cook until al dente, according to package directions. Drain, reserving one cup of pasta water.
3. Transfer pasta to skillet with sausage and onion. Over medium-high heat, add spinach, tomatoes, wine and enough of the pasta water to make the pasta slippery . Cook, stirring 1-2 minutes until spinach is wilted and ingedients are warmed through.
4. Remove from heat; stir in goat cheese, parsley, oregano, basil, salt and pepper. Serve warm.