Description
This Creamy Sausage Pasta is a comforting and flavorful Italian-American dish featuring penne pasta tossed in a rich, creamy sauce made with Italian sausage, diced tomatoes, spinach, and Parmesan cheese. Quick and easy to prepare on the stovetop, it’s perfect for a satisfying weeknight dinner that offers a delightful combination of savory sausage and creamy textures.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (penne or rigatoni)
- 1 tablespoon olive oil
- 1 pound Italian sausage (casings removed)
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes (optional)
- 1 (14.5 oz) can diced tomatoes
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 cups baby spinach
- Salt and black pepper to taste
Garnish
- Chopped parsley (optional)
- Extra Parmesan cheese (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside while you prepare the sauce.
- Brown the sausage: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the Italian sausage, breaking it up with a spoon, and cook for 6 to 8 minutes until browned and cooked through.
- Sauté vegetables and season: Add the diced onion to the skillet and cook for 3 to 4 minutes until softened. Stir in the minced garlic, Italian seasoning, and red pepper flakes if using. Cook for an additional minute until fragrant.
- Add tomatoes and cream: Pour in the can of diced tomatoes with their juices and stir to combine. Reduce the heat to low, then stir in the heavy cream and grated Parmesan cheese. Allow the sauce to simmer gently for 2 to 3 minutes until it thickens slightly.
- Combine pasta and spinach: Add the cooked pasta and baby spinach to the skillet. Toss everything together until the spinach wilts and the pasta is evenly coated with the creamy sauce.
- Season and serve: Taste and adjust seasoning with salt and black pepper. Serve the creamy sausage pasta hot, garnished with chopped parsley and extra Parmesan cheese if desired.
Notes
- Use spicy Italian sausage for an extra kick or substitute with chicken or turkey sausage for a lighter option.
- Replace baby spinach with kale or arugula depending on preference or availability.
- For a lower-fat version, you can substitute heavy cream with half-and-half, though the sauce will be less rich.
- Make sure not to overcook the pasta; al dente texture holds up best in the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
