Boursin Sausage Pasta

Bring a large pot of water to a boil and salt it generously. Cook the pasta according to package directions until al dente. Reserve 2 cups of the pasta water, then drain and set aside.
10 oz rigatoni pasta
Meanwhile, heat the olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned and cooked through.
1 tablespoon olive oil
1 pound Italian sausage
Add the shallot and cook for 2 to 3 minutes until softened. Stir in the garlic and red chili flakes and cook for about 30 seconds.
1 medium shallot
2 garlic cloves
¼ teaspoon red chili flakes
Pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for a minute or two to reduce slightly.
½ cup chicken broth
Lower the heat and add the Boursin cheese, stirring until it melts into a creamy sauce. Add a splash of the reserved pasta water as needed if it looks too thick.
1 package (5.2 ounces / 150 grams) Boursin Garlic & Fine Herbs cheese
Stir in the spinach and cook for a minute until wilted.
2 cups baby spinach
Next, add the cooked pasta and toss until everything is well coated. Season with salt and freshly ground black pepper to taste, adding more pasta water if needed to get a silky sauce.
Salt and freshly ground black pepper to taste
Serve immediately with some freshly grated Parmesan on top if you like.
Freshly grated Parmesan