One Pot Cheesy Pasta with Summer Sausage

INGREDIENTS 1 pound summer sausage of choice, cut into bite-size pieces, I used wagyu summer sausage with jalapeno and pepper cheese 1 tablespoon olive oil 1/2 cup diced onion, any color 1 cloves garlic, minced 3 cups chicken broth 14.5-ounce can diced tomatoes 1 cup water 12 ounces dry pasta of choice, I used orecchiette 5 ounces fresh baby spinach leaves 2 cups shredded Mexican cheese blend, or a combination of cheddar, Monterey jack, and/or mozzarella Salt and freshly ground black pepper

INSTRUCTIONS Brown the sausage in a large, high-sided skillet or saucepan over medium-high heat. Transfer the sausage to a plate and set aside. Heat the oil in the same pan over medium heat. Add the onion and cook for 3 to 5 minutes, until soft. Add the garlic and cook for 30 seconds. Add the broth, tomatoes, and water and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the pasta. Partially cover the pan and simmer, stirring occasionally, until the pasta is tender, about 12 to 15 minutes. Stir in the spinach. Once the spinach has wilted, stir in the cheese. Cook until the cheese melts. Return the sausage to the pan with any accumulated juices on the plate. Stir until blended. Season to taste with salt and black pepper.