Indulge in this creamy, comforting sausage pasta featuring Italian sausage and your favorite pasta, all coated in a rich garlic-Parmesan sauce. Ready in just 20 minutes, this restaurant-quality dish is sure to become a family favorite.
INGREDIENTS
- 1 lb. ground Italian sausage
- 1 lb. penne pasta
- 2 tablespoons butter
- ½ medium yellow onion, minced
- 3–4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup chicken broth or dry white wine
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- ½ cup grated Parmesan cheese
- 3 oz. fresh baby spinach (about 3 cups, tightly packed)
INSTRUCTIONS
- Cook the Pasta: Cook the penne in salted water according to the package directions until al dente. Drain and set aside.
- Cook the Sausage: Over medium heat, brown the ground sausage for about 5 minutes, breaking up any clumps. Remove the sausage from the pan and set it aside. Drain any excess grease.
- Sauté the Onion and Garlic: Melt the butter in the same pan. Sauté the minced onions until softened, then add the garlic and sauté for another 30 seconds. Return the cooked sausage to the pan.
- Deglaze the Pan: Pour in the white wine or chicken broth, scraping up any browned bits stuck to the pan.
- Make the Sauce: Reduce the heat to medium-low, and stir in the heavy cream. Season with Italian seasoning, salt, and pepper. Bring the mixture to a gentle boil, then stir in the Parmesan cheese until it melts smoothly into the sauce. Simmer until the sauce thickens and coats the back of a spoon.
- Add Spinach: Add the fresh baby spinach and stir until wilted into the sauce.
- Combine the Pasta: Add the cooked pasta to the sauce and toss until the pasta is fully coated.
- Serve: Dish the pasta and serve hot. Enjoy!
NOTES
- Veggies: Swap the spinach for other vegetables like peas, sun-dried tomatoes, or mushrooms.
- Make it Richer: For a creamier, Alfredo-like sauce, add extra grated Parmesan cheese.
- Add Some Heat: For a spicy kick, sprinkle in red pepper flakes.
