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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.

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

  1. 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.
  2. While the pasta cooks, heat the olive oil in a large deep skillet over medium-high heat.
  3. 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.
  4. 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.
  5. 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.
  6. Reduce the heat to low and stir in the heavy cream. Simmer for 2 minutes.
  7. Add the spinach in handfuls, stirring until wilted, about 1 to 2 minutes.
  8. Stir in the Parmesan, salt, and pepper until the sauce is smooth and creamy.
  9. 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.
  10. 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

Find it online: https://thefamilycooking.com/italian-sausage-pasta-2/