A warm, comforting dish perfect for busy weeknights or cozy dinners. This one-pot sausage and spinach pasta comes together quickly, is packed with flavor, and feels indulgent thanks to its creamy texture.
1 lb ground Italian sausage (mild or hot)
12 oz penne or rigatoni pasta
3 cloves garlic, minced
1/2 cup chopped onion
2 cups chicken broth
1 cup heavy cream
4 cups fresh spinach
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Olive oil (optional)
In a large skillet, cook the ground sausage over medium heat until browned and cooked through. Remove and set aside.
In the same skillet, sauté the onion in a little olive oil (if needed) until soft, about 3–4 minutes. Add the garlic and cook for another 30 seconds.
Add the dry pasta, chicken broth, and heavy cream to the pan. Bring to a boil, then reduce heat to a low simmer. Cover and cook for 10–12 minutes, or until the pasta is tender.
Stir in the fresh spinach, cooked sausage, and grated Parmesan cheese. Cook until the spinach wilts and everything is well combined.
Taste and adjust seasoning with salt and pepper. Serve hot with extra Parmesan if desired.
Use spicy sausage for a bolder flavor or turkey sausage for a lighter option.
Add crushed red pepper flakes for a touch of heat.
Substitute kale or arugula if you don’t have spinach.