4 Italian sausage links (4 ounces each), sliced
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
2 cans (14-1/2 ounces each) chicken broth
8 ounces uncooked angel hair pasta, broken in half
2 packages (9 ounces each ) fresh spinach, trimmed and coarsely chopped
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/3 cup heavy whipping cream
In a Dutch oven, cook the sausage, onion and garlic in oil over medium heat until meat is no longer pink; drain. Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently.
Gradually add spinach. Cook and stir until pasta is tender and spinach is wilted, 2-3 minutes. In a small bowl, combine the flour, pepper and cream until smooth; gradually stir into pasta mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.