12 ounces smoked sausage, sliced into 1/4-inch rounds
3 cups chicken stock
16 ounces fresh baby spinach
8 ounces penne pasta
3/4 cup freshly grated Parmesan cheese
Heat a heavy-bottomed Dutch oven over medium heat.
Add the sausage and 2 tablespoons of the chicken stock, and cook until browned on both sides.
Add the remaining chicken stock and the spinach. Bring to a boil.
Add the pasta, and stir.
Reduce the heat to low, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is cooked.
Uncover, and stir in the cheese until it has melted fully.
Serve hot.
Garnish with additional grated Parmesan cheese if desired.