Quick and Easy Pasta with Tomatoes, Spinach and Italian Chicken Sausage

I'd say that this is a "recipe", in quotes, because it doesn't provide specific measurements. I figured it out based on taste from a meal I had in a restaurant recently, so use it as a guideline and adjust each flavor to your liking. Want more heat? Add more red pepper flakes. More protein, less carbs? Use less pasta, more chicken sausage. Need to get in an extra serving of veggies? Add more spinach.

Here is how I made it:
Slice 8 garlics cloves as thinly as possible. Saute the garlic in olive oil until tender and translucent. Add several hand fulls of baby spinach and saute until wilted. Add one large can of whole, peeled plum tomatoes (I like San Marzano) and their juice to the pan. Use a spoon or other utensil to break up the tomatoes and stir into the garlic/spinach mixture. Season the mixture with salt, pepper, a splash of dry white wine, and red pepper flakes to taste and let it simmer until the tomatoes start to lose their juice and the mixture becomes saucy (about 7-10 minutes). Add 1 package of sliced spicy Italian chicken sausage. and simmer until the sausage is cooked through.

Meanwhile, while making the sauce, boil water and cook your favorite type of pasta per the directions on the package. When done, drain the pasta, add it to the sauce, mix it up a bit, then serve it with grated pecorino romano or Parmesan cheese.