Cook 1 pound of rigatoni in a colander placed in lightly salted boiling water. Saute 1 package of Italian sausage cut into 1 inch pieces until golden brown. Add 2 cups of the pasta water to the sausage and reduce by half. Add cooked pasta along with 1 package of baby spinach and 2 cups of grated pecorino romano cheese. Season with salt and pepper ( and crushed red pepper if you like it spicy). The pasta water will make a sauce, serve with crusty Italian bread and mangia, mangia!