Creamy Italian Sausage Pasta With Spinach
This Creamy Italian Sausage Pasta is a cozy weeknight meal with layers of rich flavor and a bright, fresh finish. Tender pasta is coated in a silky tomato-cream sauce with browned Italian sausage, Parmesan, and a handful of spinach. It comes together quickly and can be made with pork, beef, or turkey sausage for an easy dinner everyone loves.
Servings: 4 servings
Calories: 1014kcal
Equipment
- 1 Stockpot
Ingredients
- 12 ounces short pasta rigatoni or penne work best
- 1 pound Italian sausage mild or sweet, casings removed
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion finely chopped
- 3 cloves garlic minced
- ½ teaspoon red pepper flakes
- 1 teaspoon dried Italian seasoning or a mix of oregano, basil, and thyme
- 2 tablespoons tomato paste
- ½ cup chicken broth
- 1 cup heavy cream
- ½ cup Parmesan cheese grated, plus extra for serving
- 2 cups fresh spinach
- salt to taste
- ground black pepper to taste
- fresh basil or parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente. Reserve a ½ cup of the pasta water, then drain the pasta.12 ounces short pasta
- In a large skillet over medium heat, warm the olive oil. Add the sausage, breaking it up with a spoon. Cook until browned and cooked through, about 6 to 8 minutes. Transfer to a bowl or plate.1 pound Italian sausage, 1 tablespoon extra-virgin olive oil
- In the same skillet, saute the onion until soft, about 3 minutes.1 small yellow onion
- Add the garlic, red pepper flakes, and the Italian seasoning. Cook until fragrant, about 1 minute.3 cloves garlic, ½ teaspoon red pepper flakes, 1 teaspoon dried Italian seasoning
- Stir in the tomato paste. Cook for 1-2 minutes until slightly darkened (deepening the flavor).2 tablespoons tomato paste
- Deglaze the skillet with the chicken broth, scraping up any browned bits from the pan.½ cup chicken broth
- Stir in the heavy cream and return the sausage to the pan.1 cup heavy cream
- Simmer for 3-4 minutes until the sauce thickens slightly.
- Add the Parmesan cheese and stir until smooth.½ cup Parmesan cheese
- Add the drained pasta and spinach. Add the reserved pasta water if the sauce is too thick.2 cups fresh spinach
- Taste and adjust with salt and pepper. Serve topped with more Parmesan and fresh basil or parsley.salt, ground black pepper, fresh basil or parsley
Notes
You can make the sauce a day ahead and store it in the refrigerator. Reheat it gently with a splash of broth before tossing with freshly cooked pasta.
Leftovers keep well for three to four days in an airtight container in the refrigerator. Reheat slowly on the stovetop with a little water or broth to keep the sauce creamy.
The sauce freezes better than the finished pasta. Freeze the sauce on its own for up to three months and add freshly cooked pasta when reheating.
To make this gluten-free, use a short gluten-free pasta and cook it just until al dente. Toss it with the sauce right away since gluten-free pasta can become sticky as it cools.
To make this dairy-free, use a dairy-free cream alternative and a dairy-free Parmesan-style cheese. Keep the heat low so the sauce stays smooth.
You can use pork, beef, or turkey sausage. All three bring great flavor, so choose the one that fits your preference.
Spinach and kale both work well. Kale needs a few extra minutes to soften, while spinach wilts quickly. I like roughly chopping the kale before adding it to the sauce.
Add-ins like roasted cherry tomatoes or lemon zest bring a brighter Mediterranean flavor if you want to change things up.
Freshly grated Parmesan melts best. Pre-grated cheese can make the sauce gritty, so the fresh version is worth it.
Adjust the sauce with pasta water if it becomes too thick. A small splash helps the sauce cling beautifully to the pasta.
Nutrition
Calories: 1014kcal | Carbohydrates: 71g | Protein: 35g | Fat: 65g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 25g | Cholesterol: 163mg | Sodium: 1240mg | Potassium: 760mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2585IU | Vitamin C: 11mg | Calcium: 261mg | Iron: 4mg
