Heat the butter in a large skillet or dutch oven over medium heat.
Add the onion and garlic. Saute for 3-4 minutes or until the shallot is softened and translucent.
Add the ground pork, black pepper, parsley, oregano, Italian seasoning, salt, fennel seed, paprika and red pepper flakes. Cook and stir for 5-7 minutes or until all of the pork is browned. Drain off any fat.
Pour in the broth, half & half and diced tomatoes (drained). Bring to a gentle boil over medium low heat.
Add the pasta and cook for about 8 minutes or until the pasta is al dente. Stir several times during this to promote even cooking.
Turn the heat to low and add in the parmesan cheese, a couple of tablespoons at a time, stirring between each addition to allow the cheese to melt completely before adding more.
Stir in the spinach. Allow this to sit for a minute or two so that the spinach wilts slightly.
Top with fresh basil and serve immediately.
Store any leftovers in an airtight container in the fridge.
Refer to the article above for more tips and tricks.The calories shown are based on the recipe making 8 servings, with 1 serving being 1/8 of the pasta. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**