Description
A rich and creamy sausage pasta with Italian sausage, penne, and a luscious Parmesan cream sauce enhanced with fresh spinach and aromatic garlic and onions.
Ingredients
Scale
Meat
- 1 lb. ground Italian sausage
Pasta
- 1 lb. penne pasta
Vegetables
- 1/2 medium yellow onion, minced
- 3–4 cloves garlic, minced
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Dairy & 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: Boil a large pot of salted water and cook the penne pasta according to package directions until al dente. Drain and set aside.
- Brown the sausage: In a large skillet over medium heat, cook the ground Italian sausage for about 5 minutes, breaking up any clumps. Once browned, remove the sausage with a slotted spoon and set aside. Drain excess grease from the pan.
- Sauté onions and garlic: Melt the butter in the same pan, then sauté the minced onion until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
- Deglaze the pan: Return the cooked sausage to the pan. Pour in the white wine or chicken broth and scrape the bottom of the pan to lift up any browned bits for extra flavor.
- Add cream and seasonings: Reduce heat to medium-low and pour in the heavy cream. Stir in Italian seasoning, salt, and pepper to taste.
- Incorporate cheese and thicken sauce: Bring the sauce to a gentle boil, then add grated Parmesan cheese. Stir continuously until the cheese melts smoothly and the sauce thickens enough to coat the back of a spoon.
- Wilt the spinach: Add the fresh baby spinach to the sauce and stir until it wilts and incorporates evenly.
- Combine pasta and sauce: Add the cooked pasta to the pan and toss thoroughly until every piece is coated in the creamy sausage sauce.
- Serve: Dish out the creamy sausage pasta hot and enjoy!
Notes
- You can substitute spinach with peas, sun-dried tomatoes, or mushrooms for a different vegetable twist.
- For a richer Alfredo-style sauce, increase the amount of grated Parmesan cheese.
- Add red pepper flakes to the sauce if you prefer a spicy kick.
- Make sure to drain excess grease after cooking the sausage to avoid a greasy sauce.
- Use chicken broth instead of white wine for a milder flavor or for non-alcoholic option.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 110 mg
