Description
This Pasta with Sausage and Spinach is a quick, hearty, and flavorful dish! A creamy, one-pan meal perfect for busy weeknights or meal prep.
Ingredients
Scale
For the Pasta:
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 tablespoon salt (for boiling water)
For the Sausage and Spinach Sauce:
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 tablespoon olive oil (if needed)
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt (adjust to taste)
- 1/4 teaspoon black pepper
- 1/2 cup chicken broth (or white wine for extra depth)
- 1/2 cup heavy cream (or dairy-free alternative)
- 2 cups fresh spinach, roughly chopped
- 1/2 cup grated Parmesan cheese (or dairy-free substitute)
- Fresh basil or parsley, for garnish
Instructions
-
Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Cook the pasta according to package instructions until al dente.
- Reserve 1/2 cup pasta water, then drain and set aside.
-
Cook the Sausage:
- In a large skillet or pan, heat olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a spoon.
- Cook for 5-7 minutes until browned and cooked through.
- Transfer the sausage to a plate and set aside.
-
Sauté the Aromatics:
- In the same skillet, add onions and cook until soft.
- Stir in garlic, red pepper flakes, Italian seasoning, salt, and black pepper.
- Cook for 1-2 minutes until fragrant.
-
Make the Sauce:
- Pour in chicken broth and stir to deglaze the pan.
- Add heavy cream and bring to a gentle simmer.
- Stir in fresh spinach and cook until wilted.
-
Combine Everything:
- Return the cooked sausage to the skillet and stir.
- Add the drained pasta and toss to combine.
- If needed, add reserved pasta water for a silkier sauce.
- Stir in Parmesan cheese and mix well.
-
Serve and Enjoy:
- Garnish with fresh basil or parsley.
- Serve hot with extra Parmesan on top.
- Pair with garlic bread or a side salad.
Notes
- Use high-quality sausage – Opt for fresh, flavorful Italian sausage.
- Don’t overcook the pasta – Keep it al dente for the best texture.
- Balance the flavors – Adjust seasoning and spice to taste.
- Deglaze the pan – Use broth or wine to lift all the flavors from the pan.
- Add pasta water gradually – Helps emulsify the sauce for a creamy texture