In a large pot of salted boiling water, cook 8 oz of pasta according to package instructions until al dente. Reserve 1 cup of the pasta water for later, then drain and set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the sausage, breaking it into small pieces using a wooden spoon. Cook for approximately 5-7 minutes until browned and cooked through.

To the skillet, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent. Add the minced garlic and cook for an additional minute until fragrant.

Introduce the halved cherry tomatoes to the sausage mixture. Stir together, cooking for around 4-5 minutes until the tomatoes begin to soften and release their juices.

Add the fresh spinach and dried Italian herbs to the skillet. Cook for about 2-3 minutes, stirring, until the spinach is wilted.

Once the spinach has wilted, add the cooked pasta and toss everything together. If the mixture appears dry, gradually pour in some reserved pasta water until the desired consistency is reached.

Season with salt and pepper to taste. Serve hot, garnished with freshly grated Parmesan cheese, if desired.