Step 1

Preheat the oven to 350F.

Step 2

Make the marinara sauce (or substitute store-bought sauce): Heat 1 1/2 tablespoons of olive oil in a large oven-safe sauté pan over medium-high heat. Add the onions and cook for 3 to 4 minutes, stirring occasionally, until the onions are softened and translucent. Add the minced garlic and cook for 30 seconds. Add crushed tomatoes and cook until the sauce starts bubbling at a rapid simmer, 1 to 2 minutes.Reduce heat to low and let the sauce continue slowly simmering for 5 to 7 minutes, stirring occasionally. Mix in honey, parsley, basil and oregano and cook for another minute. Season sauce with salt to your taste. Turn off heat. (Makes 2 1/2 to 3 cups; keeps 4 to 5 days refrigerated or 3 months frozen.)

Step 3

Cook the pasta: Bring 2 quarts of water to boil in a pot. Season with a generous pinch of salt. Once the water boils, add pasta and cook for 7 to 9 minutes, depending on how you like your pasta. Drain and run pasta under cold water. Set aside.

Step 4

Make the sausage and spinach sauce: Heat 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat. Add chopped sausage and cook for 5 to 7 minutes, until the meat is cooked through. Add pasta sauce and heat for a minute. Add spinach and fold it into the sauce. The spinach should start wilting in 30 seconds.

Step 5

Bake the pasta: Add pasta to the pan and stir until combined. Top with mozzarella cheese. Put the skillet in the oven and bake for 10 to 12 minutes until the cheese is bubbly and slightly browned at the edges. For a quicker alternative, skip the oven and just stir the cheese into the pasta until the cheese is melted. 6 Top the pasta with chopped parsley and season with salt and pepper to taste. Serve hot.