Rigatoni with Creamy Sausage and Spinach Tomato Sauce

Recipe:
1 lb Italian sausage
2 tbs EVOO
1 yellow onion (diced)
4 cloves garlic (sliced)
4 cups tomato passata
2 cups crushed tomatoes
2 small bunches basil leaves (about 10 leaves)
1 cup heavy cream
6 oz spinach
1 lb rigatoni
Salt and pepper to taste
•In a large pan or pot brown the sausage until cooked through over medium heat.
•Remove the sausage from the pan to a plate and set aside.
•Reheat pan to medium high and add the 2 Tbs EVOO, add the onion and garlic and sauté until softened and golden brown.
•Add the passata, crushed tomatoes, and basil and bring to a simmer, Simmer 30 minutes.
•After 30 minutes bring a large pot of salted water to a boil to cook the pasta.
•To the sauce add the cream and spinach and continue to simmer. Adjust seasoning with salt and pepper.
•When water comes to a boil cook pasta to al dente.
•Strain pasta and stir into the sauce.
•Pour into a serving bowl and serve with grated pecorino.