Description
A rich and comforting creamy sausage pasta recipe made with savory sausage, a luscious cream sauce, and tender pasta. Perfect for a quick weeknight dinner.
Ingredients
Units
Scale
- 12 oz pasta (penne or rigatoni)
- 1 lb Italian sausage (casings removed)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes (optional)
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 cups baby spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add sausage and cook until browned, breaking it apart with a spoon.
- Add chopped onion and cook until soft, about 3-4 minutes. Add garlic and red pepper flakes, cook for 1 minute.
- Pour in chicken broth and scrape the bottom of the skillet to deglaze. Let it simmer for 2 minutes.
- Stir in heavy cream and bring to a gentle simmer. Cook for 5 minutes, stirring occasionally.
- Add Parmesan cheese, salt, and black pepper. Stir until the cheese is melted and sauce is creamy.
- Add cooked pasta to the skillet and toss to coat. Add baby spinach and stir until wilted, if using.
- Serve hot, garnished with chopped parsley and extra Parmesan if desired.
Notes
- You can use spicy Italian sausage for a kick.
- Substitute spinach with kale or arugula if preferred.
- For a lighter version, use half-and-half instead of heavy cream.
Nutrition
- Serving Size: 1 serving
- Calories: 620
- Sugar: 3g
- Sodium: 850mg
- Fat: 35g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 95mg