Description
A rich and creamy sausage pasta recipe featuring browned Italian sausage, tender penne pasta, and a luscious sauce made with butter, garlic, heavy cream, and Parmesan cheese. Enhanced with fresh baby spinach for a touch of green and balanced flavor.
Ingredients
Scale
Meat and Pasta
- 1 lb. ground Italian sausage
- 1 lb. penne pasta
Veggies and Aromatics
- 1/2 medium yellow onion, minced
- 3–4 cloves garlic, minced
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Dairy and Liquids
- 2 tablespoons butter
- 2 cups heavy cream
- 1 cup chicken broth or dry white wine
- 1/2 cup Parmesan cheese, grated
Seasonings
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, about 10-12 minutes. Drain and set aside.
- Brown the Sausage: Heat a large skillet over medium heat. Add the ground Italian sausage and cook for about 5 minutes, breaking up any clumps with a spoon, until browned and cooked through. Remove the sausage from the pan and set aside. Drain any excess grease from the skillet.
- Sauté Aromatics: In the same skillet, melt the butter over medium heat. Add the minced onion and sauté until soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 30 seconds until fragrant.
- Deglaze the Pan: Return the cooked sausage to the pan. Pour in the chicken broth or dry white wine to deglaze, scraping up any browned bits stuck to the bottom of the pan.
- Add Cream and Seasoning: Reduce the heat to medium-low. Pour in the heavy cream, and season with Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil.
- Incorporate Cheese and Thicken Sauce: Add the grated Parmesan cheese and stir continuously until the cheese is melted and the sauce thickens, enough to coat the back of a spoon, about 3-5 minutes.
- Wilt the Spinach: Stir in the fresh baby spinach and cook until wilted, about 2 minutes.
- Toss Pasta with Sauce: Add the drained penne pasta to the skillet and toss thoroughly to coat the pasta evenly with the creamy sausage sauce.
- Serve: Dish the pasta into bowls and serve immediately while hot. Enjoy your creamy sausage pasta!
Notes
- Veggies – Substitute spinach with peas, sun-dried tomatoes, or mushrooms for variety.
- Richer sauce – Add extra grated Parmesan for a thicker, Alfredo-style sauce.
- Extra heat – Incorporate red pepper flakes for a spicy kick.
- Use chicken broth or dry white wine interchangeably based on preference or availability.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 38 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg
