Bring 8 cups of water to boil in a large saucepan with Salt (2 teaspoon).
Cut Cherry Tomato (5 ounce) in half and set aside.
Remove Turkey Sausages (2) from casings. Discard casings and place meat in a medium bowl. Set aside.
Heat Olive Oil (2 tablespoon) in a large deep saute pan over medium heat. Add the Onion (1) and saute until they are tender and begin to color, about 10 minutes.
Crumble the turkey sausage into the pan. Increase heat to medium-high and cook, breaking the turkey sausage up as you stir, until the sausage is fully cooked.
Once the water is at a boil, add the Rigatoni (8 ounce) and cook for 9 minutes, until just shy of al dente. Softly stir ever 3 minutes, carefully, so you don't break the shells.
While the pasta is cooking, increase the heat of the pan with the turkey sausage to medium-high. Add the Fresh Baby Spinach (5 ounce) and cherry tomatoes. Saute for 2 minutes. Spinach should wilt and the tomatoes should be soft.
Before draining pasta, reserve half a cup of the cooking water. Drain pasta into a colander and hold.
Add the pasta to the pan along with the reserved half cup of pasta water, Parmesan Cheese (2 tablespoon), half of the Goat Cheese (2 ounce), and Salt (1/2 teaspoon). Toss to combine. Add Fresh Parsley (0.25 ounce) and stir to combine. Remove from heat.
Evenly distribute the pasta between two plates. Top with remaining Goat Cheese (2 ounce) by crumbling the cheese with your fingers.