Pasta alla Florentine

It's a good thing

3 cups 750 ml   Tubular pasta
2 tbsp 30 ml   Olive Oil
3   Garlic Cloves
5   Hot Italian Sausage
0.5 cup 125 ml   White Wine
1 cup 250 ml   Cream
0.25 cup 60 ml   Basil leaves, torn
1   package frozen Spinach
0.5 cup 125 ml   Parmesan Cheese
1. Boil pasta in enough water until al dente. Drain and set aside. Meanwhile, heat oil in a large pot over medium heat and cook the minced garlic until brown and fragrant. Chop sausages into inch sized pieces, and add to the garlic mix. Stir until cooked through, for about 8 to 10 minutes.

2. In a separate pot, thaw frozen spinach and squeeze out excess liquid. Pour the wine into the sausage pot and stir gently. Stir in the cream, basil, spinach along with a dash of salt and pepper. Bring the pot to a simmer.

3. Turn down the heat, and stir in the pasta. Add the parmesan, stirring until its slightly melted. Serve.