I recently had the following items in my kitchen: pasta, sausage and a bag of spinach.  A quick Google search for "pasta + sausage + spinach recipe" showed me this recipe featured on the Boston Globe.

The cooking method is fascinating to me.  You cook the entire thing in one pot, which means you brown the sausage, then pour in chicken broth and cook the pasta right on top of the sausage.  Crazy!  The result is a creamy, rich pasta dish that is perfect for cold weather.

My man's comments have become my success indicator.  Tonight's man comment: "What did you put in this?  Crack?"  as he served himself a second plateful.

Italian Sausage, Spinach and Pasta
Serves 6

2 pounds spicy Italian sausage, cut in half lengthwise and sliced into 1-inch pieces
1 large onion, chopped
5 to 6 cups low-sodium chicken broth
1 pound thin spaghetti, broken into thirds
2 bags (10 ounces each) spinach, stems removed
1 cup half-and-half
1/2 cup Parmesan cheese

Heat a large pot or Dutch oven over medium heat and add the sausage. Once the sausage has begun to release oil, after about 2 minutes, add the onion and cook, stirring, until the sausage is cooked through, about 5 more minutes. Spoon or drain off fat, then add 5 cups of chicken broth and bring to a boil (use more if needed). Add the spaghetti and cook until al dente, stirring occasionally, about 8 minutes. Add the spinach and cover to wilt, about 3 minutes (do this in batches if the pot is too small). Stir in the half-and-half and Parmesan cheese, then continue to stir until the sauce thickens, about 5 minutes. Serve immediately.