Creamy Sausage Pasta
This 30-minute creamy sausage pasta combines spicy Italian sausage, sweet bell peppers, and fresh spinach in a silky Parmesan cream sauce. It's a versatile one-pan dinner that's perfect for busy weeknights when you need comfort food without spending hours in the kitchen or creating a sink full of dishes.
Ingredients
- 1 pound Italian sausage sweet, hot, or a mix depending on your spice preference
- 1 tablespoon olive oil
- 1 medium onion diced
- 1 red bell pepper sliced
- 3-4 cloves garlic minced
- 1 teaspoon Italian seasoning
- ¼ teaspoon red pepper flakes optional, for extra heat
- ½ cup dry white wine or chicken broth
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese plus more for serving
- 12 ounces pasta penne, rigatoni, or fettuccine work best
- 3 cups fresh spinach roughly chopped
- Salt and freshly ground black pepper to taste
- Fresh basil or parsley chopped, for garnish
Instructions
- Bring a large pot of salted water to a boil for the pasta. Cook according to package directions until al dente. Reserve ½ cup of pasta water before draining.
- While the water is coming to a boil, heat a large skillet over medium-high heat. Add the olive oil and Italian sausage, removing it from the casings if necessary. Break it into chunks with a wooden spoon as it cooks.
- Once the sausage is browned (about 5-7 minutes), transfer it to a plate using a slotted spoon, leaving the flavorful fat in the pan. Don't rush this step—those caramelized bits are pure gold.
- In the same pan, add the diced onion and red bell pepper. Sauté for about 4-5 minutes until they begin to soften.
- Add the garlic, Italian seasoning, and red pepper flakes (if using). Cook for just 30 seconds until fragrant. Don't let the garlic burn, or it'll get bitter.
- Pour in the white wine or chicken broth, scraping up all the browned bits from the bottom of the pan. Let it reduce by half, about 2 minutes.
- Reduce heat to medium-low and add the heavy cream and chicken broth. Let it simmer gently for 2-3 minutes until it starts to thicken slightly.
- Return the cooked sausage to the pan along with any accumulated juices. Stir to combine.
- Add the Parmesan cheese and stir until melted and the sauce is smooth. If the sauce seems too thick, add a splash of the reserved pasta water.
- Toss in the drained pasta and stir to coat in the sauce. Let it cook for a minute to absorb some of the flavor.
- Add the chopped spinach and stir until it wilts, which should take just a minute or two.
- Taste and adjust seasonings with salt and pepper. Remember that Parmesan and sausage are already salty, so go easy on the additional salt.
- Serve immediately, garnished with extra Parmesan cheese and fresh herbs.
Notes
- For a lighter version, use half & half instead of heavy cream, and turkey or chicken Italian sausage.
- The sauce will continue to thicken as it sits, so if you're not serving immediately, make it a bit thinner than you want the final result to be.
- If you like your pasta very saucy, reduce the pasta to 8-10 ounces or increase the sauce ingredients.
- This reheats well, though you might need to add a splash of cream or milk when warming it up.