Description
A rich one-pot pasta with Italian sausage, sun-dried tomatoes, spinach, cream, and Parmesan, ready in 30 minutes.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound Italian sausage, mild or spicy
- 3 garlic cloves, minced
- 1/3 cup chopped sun-dried tomatoes in oil, drained
- 8 ounces penne or rigatoni
- 2 cups low-sodium chicken broth
- 1 cup heavy cream
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 cups baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon chopped basil or parsley
- Extra Parmesan, optional
Instructions
-
- Heat olive oil in a large deep skillet or Dutch oven over medium-high heat.
- Add sausage and cook for 5 to 6 minutes, breaking it up, until browned.
- Stir in garlic and sun-dried tomatoes. Cook 30 seconds.
- Add pasta, chicken broth, heavy cream, Italian seasoning, black pepper, and red pepper flakes if using.
- Stir and bring to a gentle boil.
- Reduce heat to medium-low, cover, and cook for 12 to 14 minutes, stirring once or twice, until pasta is tender.
- Stir in spinach and cook 1 to 2 minutes until wilted.
- Turn off heat and stir in Parmesan until smooth.
- Garnish with basil or parsley and serve.
Notes
- Use short pasta like penne or rigatoni for the best texture and sauce coverage. Similar current recipes also favor short pasta shapes.
- Do not boil hard after adding the cheese.
- If the pasta thickens too much, stir in a splash of broth.
- Spicy sausage gives the dish more kick and works well in this style.
- This recipe is best served fresh, but leftovers reheat well with a little added liquid.
- Prep Time: 10 Minutes
- Cook Time: 20 Minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian Inspired
Nutrition
- Serving Size: 1 Serving
- Calories: 690Kcal
- Sugar: 6g
- Sodium: 980mg
- Fat: 43g
- Saturated Fat: 18g
- Carbohydrates: 49g
- Fiber: 3g
- Protein: 26g
Keywords: Tuscan Sausage Pasta