Description
A fast, comforting, and creamy pasta dish with Italian sausage, sun-dried tomatoes, and spinach cooked all in one pot for easy cleanup and rich flavor.
Ingredients
- 1 pound Italian sausage (spicy or mild), casings removed and crumbled
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced (about 1 tablespoon)
- ½ cup sun-dried tomatoes, chopped (about 75g), packed in oil
- 2 cups low sodium chicken broth (480ml)
- 1 cup heavy cream (240ml), full fat
- 12 ounces pasta (penne or rigatoni recommended)
- 2 cups baby spinach (about 60g)
- ½ cup freshly grated Parmesan cheese (about 50g)
- 1½ teaspoons Italian seasoning (dried basil, oregano, thyme blend)
- ¼ teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
Instructions
- Heat 1 tablespoon olive oil over medium heat in a large deep skillet. Remove casings from the Italian sausage and crumble it into the pan. Cook, stirring occasionally, until browned and no longer pink, about 5-7 minutes.
- Push the sausage to one side of the pan. Add remaining olive oil. Add minced garlic and chopped sun-dried tomatoes. Stir for 1-2 minutes until fragrant, adding a splash of broth if pan looks dry.
- Pour in chicken broth. Add pasta, Italian seasoning, red pepper flakes, and a pinch of salt and pepper. Stir well to combine. Ensure pasta is mostly submerged in broth. Bring to a boil.
- Reduce heat to medium-low, cover with lid, and simmer for 12-15 minutes. Stir every 5 minutes to prevent sticking. Pasta will absorb broth and cook in the sauce.
- Once pasta is tender and most broth absorbed, stir in heavy cream and baby spinach. Cook uncovered for 3-4 minutes until spinach wilts and sauce thickens to creamy consistency.
- Remove from heat and stir in freshly grated Parmesan cheese. Taste and adjust salt and pepper as needed. Add splash of broth or cream if sauce is too thick.
- Serve immediately, topped with extra Parmesan and freshly cracked black pepper if desired.
Notes
[‘Do not skip browning the sausage for best flavor and texture.’, ‘Use sun-dried tomatoes packed in oil for richer flavor.’, ‘Keep heat moderate to prevent cream from separating.’, ‘Stir often to prevent pasta from sticking and ensure even cooking.’, ‘Use freshly grated Parmesan cheese for a smooth sauce.’, ‘Season to taste at the end; broth is low sodium to allow control.’, ‘Add spinach last to keep it bright and fresh.’, ‘Store leftovers in airtight container in fridge up to 4 days; reheat gently with splash of broth or cream.’, ‘Freezing is not recommended as cream sauce may separate.’, ‘Variations include using chicken instead of sausage, adding mushrooms or kale, or making dairy-free with coconut milk and nutritional yeast.’, ‘For gluten-free, use gluten-free pasta and adjust cooking time as needed.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 480
- Sugar: 4
- Sodium: 520
- Fat: 26
- Saturated Fat: 12
- Carbohydrates: 40
- Fiber: 3
- Protein: 22
Keywords: one-pot, creamy, Tuscan, sausage, pasta, easy dinner, weeknight meal, Italian sausage, sun-dried tomatoes, spinach