Mushroom, Sausage, and Spinach Pasta

Fill a large pot with water and bring to a boil.

In a large saucepan, heat oil over medium-high heat. Fry rosemary until crisp, about 2 minutes. Remove from oil and place on paper towel to soak any excess oil. Set aside.

Add sausage to saucepan and cook until browned. Scoop out sausage with a slotted spoon and set aside on a plate.

Add mushrooms and garlic to saucepan and cook until brown, about 5 minutes. Add wine and cook until liquid is almost completely evaporated.

Meanwhile, cook the pasta until very al dente. Reserve the cooking liquid.

With a slotted spoon, transfer cooked pasta to saucepan with mushrooms. Add spinach and 1 cup pasta cooking liquid. Cook, tossing frequently, until spinach is wilted and sauce has thickened (about 4 minutes).

Add another cup of cooking liquid. Mix in grated cheddar and Parmesan. Season with salt and pepper. Add a pinch of red pepper flakes if desired.

Add butter and toss to combine. Gently mix in sausage. Crumble fried rosemary over pasta and sprinkle with extra Parmesan cheese. Serve immediately.