Why You’ll Love This Recipe
This pasta dish is a complete, balanced meal with protein, veggies, and carbs—all made in one pan for easy cleanup. The combination of savory sausage and tangy tomatoes is perfectly offset by wilted spinach and creamy sauce. It’s ready in about 30 minutes, family-friendly, and easy to customize with your favorite pasta shapes or added ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Italian sausage (mild or spicy), casings removed
- Pasta of choice (penne, rigatoni, or rotini work well)
- Fresh spinach
- Cherry tomatoes or canned diced tomatoes
- Onion, chopped
- Garlic, minced
- Olive oil
- Heavy cream or half-and-half
- Grated Parmesan cheese
- Salt and black pepper
- Crushed red pepper flakes (optional)
- Fresh basil (optional, for garnish)
Directions
- Cook pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, breaking it up with a spoon, until browned and cooked through. Remove excess grease if needed.
- Add chopped onion and cook for 2–3 minutes until softened. Add garlic and sauté for another 30 seconds.
- Stir in cherry tomatoes or diced tomatoes. Cook for 4–5 minutes until tomatoes start to break down.
- Pour in the cream and stir until the sauce is smooth. Add salt, pepper, and red pepper flakes to taste.
- Add cooked pasta to the skillet and toss to coat in the sauce.
- Stir in fresh spinach and cook until just wilted, about 1–2 minutes.
- Sprinkle with Parmesan cheese and fresh basil if using.
- Serve hot.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use turkey or chicken sausage for a leaner version.
- Add mushrooms, zucchini, or bell peppers for extra veggies.
- Make it dairy-free by using coconut milk and dairy-free cheese.
- Use gluten-free pasta if needed.
- Swap heavy cream with cream cheese or Greek yogurt for a different texture.
- Stir in sun-dried tomatoes for a deeper tomato flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat gently on the stovetop or in the microwave with a splash of cream or water to loosen the sauce.
This pasta dish can be frozen for up to 1 month, though the texture may change slightly upon thawing.
FAQs
Can I use pre-cooked sausage?
Yes, just slice and brown it briefly in the pan before continuing with the recipe.
What kind of pasta works best?
Short pasta like penne, rotini, or rigatoni holds the sauce well, but you can use any kind you like.
Can I make this ahead of time?
Yes, it’s great for meal prep—just reheat before serving.
How do I keep the spinach from overcooking?
Add it at the very end and stir just until wilted.
Is this recipe spicy?
It can be—use spicy sausage or add red pepper flakes to increase heat, or skip them for a milder version.
Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding to the dish.
What’s a good substitute for cream?
Half-and-half, milk with a little flour, or Greek yogurt can be used depending on preference.
Can I make it vegetarian?
Yes, omit the sausage and add white beans, mushrooms, or a meatless sausage alternative.
Does this dish need to be baked?
No, it’s a stovetop recipe, ready in just one skillet.
Can I add cheese on top?
Yes, top with mozzarella or extra Parmesan and broil briefly for a cheesy crust.
Conclusion
Tomato Spinach Sausage Pasta is a flavorful, one-skillet dinner that brings together the richness of sausage, the brightness of tomatoes, and the freshness of spinach in a creamy, satisfying sauce. Perfect for any night of the week, this dish is easy to make, full of flavor, and sure to become a staple in your meal rotation.
PrintTomato Spinach Sausage Pasta
Tomato Spinach Sausage Pasta is a flavorful one-skillet meal combining Italian sausage, juicy tomatoes, tender pasta, and fresh spinach in a creamy garlic-Parmesan sauce. It’s a quick, hearty, and satisfying dinner perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Low Lactose
Ingredients
- 1 lb Italian sausage (mild or spicy), casings removed
- 12 oz pasta (penne, rigatoni, or rotini)
- 3 cups fresh spinach
- 1 cup cherry tomatoes or 1 can (14.5 oz) diced tomatoes
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 tbsp olive oil
- 3/4 cup heavy cream or half-and-half
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 tsp crushed red pepper flakes (optional)
- Fresh basil, chopped (optional, for garnish)
Instructions
- Cook pasta according to package directions until al dente. Drain and set aside.
- In a large skillet, heat olive oil over medium-high heat. Add sausage and cook, breaking it up, until browned and cooked through. Drain excess grease if necessary.
- Add chopped onion and cook for 2–3 minutes. Stir in garlic and cook for 30 seconds until fragrant.
- Add cherry or diced tomatoes and cook for 4–5 minutes until they begin to break down.
- Stir in heavy cream, salt, black pepper, and red pepper flakes. Simmer for 2 minutes.
- Add cooked pasta and stir to coat in the sauce.
- Stir in fresh spinach and cook until wilted, about 1–2 minutes.
- Sprinkle with Parmesan cheese and garnish with basil if using.
- Serve hot and enjoy.
Notes
- Use turkey or chicken sausage for a lighter option.
- For extra veggies, add bell peppers, zucchini, or mushrooms.
- Substitute coconut milk for a dairy-free version.
- Use gluten-free pasta if needed.
- Add sun-dried tomatoes for a deeper tomato flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 585
- Sugar: 5g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 26g
- Cholesterol: 85mg
