Description
A rich and creamy Italian sausage pasta featuring tender penne, savory browned Italian sausage, fresh spinach, and a luscious Parmesan-infused cream sauce. This comforting dish is perfect for a satisfying weeknight dinner, ready in just 35 minutes.
Ingredients
Scale
Pasta
- 300 grams (10.5 oz) Penne Pasta
Meat
- 300 grams (10.5 oz) Italian Sausage
Vegetables & Aromatics
- 3 cloves Garlic, minced
- 1 medium Onion, diced
- 150 grams (5 oz) Fresh Spinach
Dairy
- 240 ml (1 cup) Heavy Cream
- 50 grams (1/2 cup) Parmesan Cheese, grated
Oils & Seasonings
- 2 tablespoons Olive Oil
- 1/2 teaspoon Crushed Red Pepper Flakes
- Salt and Pepper, to taste
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente, approximately 10-12 minutes. Drain the pasta and reserve half a cup of the pasta cooking water for later use.
- Brown Sausage: Heat olive oil in a large skillet over medium heat. Add the Italian sausage and sauté until it is browned and cooked through, about 5-7 minutes. Remove the sausage from the skillet and set aside, keeping the flavorful drippings in the pan.
- Sauté Vegetables: In the same skillet, add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and crushed red pepper flakes, cooking for another 1-2 minutes until fragrant.
- Make Cream Sauce: Pour in the heavy cream, stirring to combine with the sautéed aromatics. Allow the cream to simmer gently for 2-3 minutes until it thickens slightly.
- Add Sausage and Spinach: Return the browned sausage to the skillet and add the fresh spinach. Stir continuously until the spinach wilts. If the sauce is thicker than desired, add some of the reserved pasta water to loosen it to your preferred consistency.
- Combine Pasta and Cheese: Add the drained penne pasta and grated Parmesan cheese to the skillet. Toss everything together to coat the pasta evenly in the creamy sauce. Season with salt and pepper to taste.
- Serve: Plate the pasta warm and optionally garnish with extra Parmesan cheese and additional crushed red pepper flakes for a touch of heat.
Notes
- Reserve pasta water to adjust sauce consistency as needed.
- Use mild or spicy Italian sausage depending on your heat preference.
- Fresh spinach can be substituted with kale or arugula for different flavor profiles.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
