Why You’ll Love This Recipe
I make this Italian sausage pasta on nights when I want something hearty and comforting without spending hours in the kitchen. The sausage browns in the pan and flavors the whole sauce with fennel, garlic, and a little heat, and a splash of cream turns crushed tomatoes into a silky, rich coating for the pasta. Fresh spinach wilts in at the end for color, and Parmesan adds a salty finish. It’s all made in one skillet, which means easy cleanup, and the recipe is simple to adapt to whatever you have in the pantry. It’s a reliable crowd-pleaser for busy weeknights and picky eaters alike.
Ingredients
- 1 tablespoon olive oil
- 1 lb (450 g) Italian sausage (mild or hot), casings removed
- 1 small onion, finely diced
- 4 garlic cloves, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 can (14 oz / 400 g) crushed tomatoes
- 1 1/2 cups (360 ml) chicken broth
- 1/2 cup (120 ml) heavy cream
- 8 oz (225 g) penne, rigatoni, or other short pasta
- 3 cups (90 g) fresh baby spinach
- 1/2 cup (50 g) grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Chopped fresh basil or parsley, for garnish
Directions
- Brown the sausage. Heat the olive oil in a large, deep skillet over medium-high heat. Add the sausage and break it into bite-sized pieces with a wooden spoon. Cook for 6 to 8 minutes, until browned and cooked through. Spoon off any excess grease, leaving about 1 tablespoon in the pan.
- Cook the aromatics. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic, oregano, and red pepper flakes and cook for 30 seconds until fragrant.
- Build the sauce. Pour in the crushed tomatoes and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- Cook the pasta. Stir in the dry pasta, making sure it’s mostly submerged. Cover and simmer over medium-low heat for 12 to 15 minutes, stirring every few minutes, until the pasta is al dente and most of the liquid is absorbed.
- Finish with cream and greens. Reduce the heat to low. Stir in the cream, spinach, and Parmesan until the spinach wilts and the sauce turns creamy, about 2 minutes. Season with the salt and pepper, adding a splash of broth if the sauce is too thick.
- Serve. Top with extra Parmesan and fresh basil, and serve hot.
Servings and Timing
- Prep time: 10 minutes
- Cook time: 25 to 30 minutes
- Total time: about 35 to 40 minutes
- Servings: 4 to 6
Variations
- Extra veggies: I like to add sliced bell peppers or mushrooms with the onion, or stir in a cup of chopped zucchini.
- Lighter version: Replace the cream with whole milk or half-and-half, and use turkey Italian sausage.
- Spicy: Use hot Italian sausage and double the red pepper flakes.
- Cheesy and baked: Stir in 1 cup of mozzarella, top with more cheese, and broil for 2 to 3 minutes until bubbly.
- Different greens: Swap the spinach for chopped kale or arugula. Add kale 5 minutes before the pasta finishes cooking.
- Gluten-free: Use your favorite gluten-free pasta and check the broth and sausage labels. Keep a close eye on the cooking time.
- Creamy tomato vodka style: Add 2 tablespoons of tomato paste with the garlic and a splash of vodka before the tomatoes for a deeper, restaurant-style sauce.
Storage and Reheating
- Storing: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in a skillet over medium-low heat or in the microwave with a splash of broth, milk, or water. The pasta absorbs liquid as it sits, so loosen the sauce before reheating.
- Freezing: Freeze for up to 2 months in a freezer-safe container, though the creamy sauce may separate slightly. Thaw overnight in the fridge and stir well while reheating.
- Make ahead: Brown the sausage and chop the vegetables up to 2 days in advance to speed up weeknight cooking.
FAQs
What type of pasta works best?
Short pasta like penne, rigatoni, rotini, or shells works best because it cooks evenly in the sauce. Avoid long, thin pasta like spaghetti, which can clump in a one-pan recipe.
Can I use sweet or hot Italian sausage?
Yes. Both work. Choose sweet or mild for a family-friendly dish, or hot sausage for more heat. A mix of the two is also delicious.
Do I have to cook the pasta separately?
No. The pasta cooks right in the sauce, absorbing flavor and releasing starch that thickens the sauce naturally. If you prefer, you can boil it separately and toss it in at the end.
Can I make it without cream?
Absolutely. Use half-and-half, whole milk, or full-fat coconut milk. You can also stir in a few spoonfuls of cream cheese for a thick, creamy texture.
Why is my sauce too thick or too thin?
If it’s too thick, stir in a splash of broth or pasta water. If it’s too thin, simmer uncovered for a few more minutes, or let it rest for 5 minutes, since the sauce thickens as it cools.
Conclusion
This Italian sausage pasta is hearty, creamy, and full of cozy flavor, and it all comes together in one pan. It’s the kind of weeknight dinner I turn to when I want something satisfying without a lot of cleanup. Serve it with a simple green salad or crusty bread, and I think your family will ask for it again. If you try it, I’d love to hear how it turns out!
Print
This Italian sausage pasta is a hearty, one-pot-style dinner with savory sausage, garlic, and tender spinach in a rich, creamy tomato sauce. It comes together in about 30 minutes, making it perfect for busy weeknights. Finish with plenty of Parmesan and fresh basil for a comforting meal the whole family will love.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: undefined
- Category: undefined
- Method: Stovetop
- Cuisine: Italian-American
Ingredients
- 12 oz (340 g) penne, rigatoni, or rotini pasta
- 1 lb (450 g) Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1 small yellow onion, finely diced
- 4 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 teaspoon dried Italian seasoning
- 1 can (14.5 oz / 411 g) crushed tomatoes
- 1 cup (240 ml) chicken broth
- 3/4 cup (180 ml) heavy cream
- 3 cups (90 g) fresh baby spinach
- 1/2 cup (50 g) freshly grated Parmesan cheese, plus extra for serving
- 1/2 teaspoon fine sea salt, or to taste
- 1/4 teaspoon black pepper
- Fresh basil leaves, torn, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package directions until al dente. Reserve 1/2 cup of the pasta water, then drain.
- While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat.
- Add the sausage and cook for 7 to 8 minutes, breaking it into small crumbles with a wooden spoon, until browned and cooked through. Drain excess fat if needed.
- Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic, red pepper flakes, and Italian seasoning and cook for 30 seconds until fragrant.
- Pour in the crushed tomatoes and chicken broth. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until slightly thickened.
- Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes.
- Add the spinach in handfuls, stirring until wilted, about 1 to 2 minutes.
- Stir in the Parmesan, salt, and pepper until the sauce is smooth and creamy.
- Add the cooked pasta to the skillet and toss until evenly coated. Add a splash of the reserved pasta water if the sauce is too thick.
- Serve hot, topped with extra Parmesan and torn fresh basil.
Notes
- Choose hot Italian sausage for extra kick or mild sausage for a family-friendly dish.
- For a lighter version, replace the heavy cream with half-and-half or whole milk. The sauce will be slightly thinner.
- Do not skip the reserved pasta water. The starch helps the sauce cling to the pasta.
- Swap the spinach for kale, chopped peppers, mushrooms, or zucchini.
- Use freshly grated Parmesan rather than pre-shredded for a smoother, creamier sauce.
- Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or milk to loosen the sauce.
- This pasta can be frozen for up to 2 months, though the creamy sauce may separate slightly after thawing.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 610
- Sugar: 6 g
- Sodium: 890 mg
- Fat: 34 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 26 g
- Cholesterol: 95 mg
