Step 1

Heat the olive oil on a large skillet over medium heat, then add the sliced chicken sausage to crisp, about 5 minutes each side. Remove the chicken sausage from the pan and set aside. Boil a pot of water.

Step 2

In the same pan, add the shallot and sauté, stirring frequently, for 4-5 minutes. Add the minced garlic and cook for another minute, then mix in the salt, black pepper, basil, and oregano.

Step 3

Let the spices get aromatic, about 2-3 minutes while stirring, then add the tomato paste. Stir to incorporate the tomato paste into the shallot and garlic mixture. Continue stirring until it turns dark red and easily spreads, about 3 minutes. Meanwhile, add the pasta to the pot of boiling water and cook 7-9 minutes, until al dente.

Step 4

Pour the veggie broth and water into the pan with the tomato paste mixture and mix to combine. Bring to a simmer, then pour in the coconut milk. Mix well and bring back to a simmer, continuing to stir until the sauce is a uniform mixture. Reduce heat to low.

Step 5

Drain the pasta. Mix in the baby spinach to the sauce and allow it to fully wilt. Add the cooked pasta and coat all of it in sauce. Add back the chicken sausage. Season to taste. For best results, serve immediately.