Boil the orecchiette in salted water until al dente. Reserve a splash of pasta water, then drain. Don’t rinse—starch = sauce clinginess.

While the pasta boils, heat olive oil in a large skillet over medium heat. Add onion and a pinch of salt; cook until soft and translucent, 3–4 minutes.

Push the onion aside, add the sausage. Break it up with a spoon and cook until browned and no longer pink, about 5–7 minutes.

Add minced garlic and tomatoes (if using). Sauté 1–2 minutes until fragrant; don’t burn the garlic or your pasta might cry.

Pour in the broth and simmer 2–3 minutes to reduce a touch. Stir in spinach and cook until wilted, about 1–2 minutes.

Toss in the cooked orecchiette. If the sauce looks a touch dry, splash in a bit of the reserved pasta water. Stir in Parmesan, season with salt, pepper, and red pepper flakes if you like heat.

Serve hot, optionally with extra Parmesan on top. Enjoy the golden, glossy, sausage-flecked goodness.