|1 ¼ lb||Bulk Italian Sausage|
|3 14.5 oz Cans||Italian-Herb Diced Tomatoes|
|12 oz||INFUSED Lemon Parsley Mafaldine Pasta|
|2 ½ cups||Chicken Broth|
|1 tsp||Crushed Red Pepper Flakes|
|1 TBSP||INFUSED Smokey Italian Seasoning Blend|
|1 cup||Grape Tomatoes, halved|
|¼ cup||Parmesan Cheese, grated|
|8 cups||Baby Spinach Leaves|
Cook sausage in large skillet over medium high heat for 8-10 minutes, breaking into crumbles. Drain canned tomatoes into large bowl, reserving 1 cup of the tomato liquid.
Add drained tomatoes and liquid from tomatoes, INFUSED Lemon Parsley Mafaldine Pasta, chicken broth, pepper flakes and salt to skillet. Cover and cook 13-15 minutes or until pasta is tender, stirring occasionally.
Add grape tomatoes, spinach, INFUSED Smokey Italian Seasoning Blend, and remaining cup of tomato liquid to skillet. Cook 1-2 minutes or until spinach is wilted. Stirring constantly. Sprinkle with cheese.