Description
A rich and creamy pasta dish featuring spicy Italian sausage, tender spinach, and a luscious Parmesan cream sauce. Perfect for a comforting weeknight dinner, this Creamy Sausage and Spinach Pasta combines hearty flavors with simple ingredients for an easy yet satisfying meal.
Ingredients
Units
Scale
Pasta
- 1 lb rigatoni or short pasta
Sausage and Sauce
- 1 lb ground Italian sausage
- 2 cups heavy cream
- 1 cup chicken broth
- 1 cup grated Parmesan cheese
- 2 teaspoons garlic powder
- 1/2 teaspoon crushed red pepper
- 1 teaspoon chopped fresh rosemary or dried Italian seasonings
Greens
- 2 cups spinach leaves or escarole
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil. Add the rigatoni or short pasta and cook according to package directions until al dente. Drain the pasta and set it aside.
- Brown Sausage: In a large saucepan over medium heat, cook the ground Italian sausage, stirring occasionally, until browned and no longer pink inside. Once cooked, remove the sausage from the pan and set aside.
- Prepare Cream Sauce: To the same pan, add the heavy cream, chicken broth, grated Parmesan cheese, garlic powder, crushed red pepper, and rosemary or Italian seasonings. Stir to combine well and bring the mixture to a simmer. Let it simmer gently for about 10 minutes, stirring occasionally, until the sauce thickens to your desired consistency.
- Wilt Greens: Add the spinach leaves or escarole to the simmering cream sauce and cook for a few minutes until the greens have wilted but still retain their bright color.
- Combine Sausage and Pasta: Return the cooked sausage to the pan with the cream sauce and greens, stirring to incorporate evenly. Finally, add the cooked pasta into the pan (if the pan is large enough) or transfer everything into a large serving bowl and toss gently to combine all ingredients thoroughly.
Notes
- The original recipe calls for fresh rosemary, but if you don’t have it on hand or prefer a different flavor, dried Italian seasonings work well as a substitute.
- Ensure not to overcook the pasta to keep a pleasant al dente texture, as it will continue to absorb sauce and soften slightly when combined.
- This dish can be customized by substituting spinach with escarole or kale for a different green flavor and texture.
