Step 1

Cut 12 ounces cooked chicken sausage into 1/2-inch thick rounds and drain 1 jar marinated artichokes hearts and quarter them. Place both in a large, straight-sided skillet.

Step 2

Add 4 1/2 cups water, 12 ounces dried linguine, 1 Parmesan cheese rind if desired, 2 tablespoons olive oil, 2 teaspoons kosher salt, and 1/2 teaspoon black pepper.

Step 3

Bring to a boil over high heat (this will take about 5 minutes).

Step 4

Boil, stirring and turning the pasta with tongs occasionally to prevent sticking, until the pasta is al dente and almost all the liquid has evaporated, 8 to 10 minutes.

Step 5

In the last 2 minutes of cooking, add 1 bunch spinach.

Step 6

Remove from the heat. Remove the Parmesan rind, add 1 cup grated Parmesan cheese, and toss to combine.

Step 7

Taste and season with more salt as needed.