Description
This Creamy Italian Sausage Pasta is a comforting and flavorful dish combining tender penne pasta with savory Italian sausage, a rich creamy tomato sauce, and fresh spinach. Perfect for a quick weeknight dinner, it balances hearty protein with indulgent creaminess and aromatic Italian herbs.
Ingredients
Scale
Pasta
- 12 ounces penne pasta
Sauce and Sausage
- 1 tablespoon olive oil
- 1 pound Italian sausage (mild or spicy, casings removed)
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth
- 1/2 cup crushed tomatoes
Cream and Cheese
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
Greens and Seasoning
- 1 cup baby spinach, chopped
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and cook, breaking it apart with a spoon, until browned and fully cooked, about 6 to 8 minutes.
- Sauté Onion: Add the diced onion to the skillet and cook for 3 to 4 minutes until softened and translucent.
- Add Aromatics and Herbs: Stir in the minced garlic, dried oregano, dried basil, and crushed red pepper flakes. Cook for 30 seconds until fragrant, being careful not to burn the garlic.
- Combine Broth and Tomatoes: Pour in the chicken broth and crushed tomatoes, stirring to combine, then reduce heat to medium-low.
- Simmer with Cream: Stir in the heavy cream and let the sauce simmer for 4 to 5 minutes, allowing it to thicken slightly.
- Melt Cheese: Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
- Add Spinach: Fold in the chopped baby spinach and cook just until wilted, about 1 to 2 minutes.
- Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and toss to coat the pasta evenly with the creamy sausage sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
- Season and Serve: Taste and season with salt and black pepper as needed. Serve warm immediately.
Notes
- For extra richness, stir in a tablespoon of butter at the end.
- Substitute half-and-half for a lighter version of the sauce.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently with a splash of milk or broth.
