Creamy Sausage Pasta

5 from 3 votes

Creamy Sausage Pasta features saucy fettuccine loaded with crumbled Italian sausage, sun-dried tomatoes, and tender spinach—pure comfort in every bite!

Prep Time15

Cook Time15

Total Time30

Course: Dinner

Cuisine: American, Italian

Keyword: Creamy Sausage Pasta

Servings: servings

Author: Chelsea Lords

Cost: $9.32

Equipment

Ingredients

10 ounces fettuccine not the entire package!
1 tablespoon olive oil
10 ounces ground Italian sausage see note 1
1-1/2 teaspoons Italian seasoning divided
Salt and pepper
2 tablespoons unsalted butter
1 tablespoon minced garlic 3 cloves
1 cup reduced-sodium chicken broth
1-1/3 cups heavy cream
3/4 cup freshly grated Parmesan cheese see note 2
4 light packed cups baby spinach see note 3
1/2 teaspoon Dijon-style mustard optional
1/2 cup sun-dried tomatoes packed in oil see note 4
Serving suggestions see note 5

US - Metric

Instructions

Set a large colander in the sink with a glass mug or liquid measuring cup in the center (so you don’t forget to reserve some pasta water before draining!) Bring a large pot of water to boil. Generously salt the water, then cook the pasta according to package instructions, subtracting 1-1/2 minutes from what the package indicates. Use the glass mug to remove a big scoop of pasta water (set aside), then drain the pasta and set aside. Don’t rinse.
Meanwhile, add 1 tablespoon olive oil to a large, heavy-bottom skillet. Heat to medium-high and add the sausage, 1/2 teaspoon Italian seasoning, and salt and pepper (I add 1/2 teaspoon each). Cook, crumbling with a wooden spoon until browned. Use a slotted spoon to remove the sausage onto a paper-towel-lined plate. Leave any grease behind, but if there is more than 1 tablespoon grease, drain off excess.
Reduce heat to medium and add the butter to the skillet. Once melted, add garlic and a tiny pinch of salt and pepper. Cook, until golden, about 30 seconds. Pour in 1/2 cup chicken broth; it should sizzle and boil. Scrape up any browned bits off the bottom of the pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup broth. Stir.
Add heavy cream, Parmesan, and sun-dried tomatoes. Simmer over medium heat, stirring occasionally, for 3–5 minutes or until it thickens and slightly reduces. The sauce shouldn’t boil; reduce heat / stir more frequently if needed. Once thickened, mix in the remaining 1 teaspoon Italian seasoning and Dijon mustard if using.
Add the spinach and pasta and use tongs to toss into the cream sauce until the sauce thickens, nicely coats the pasta, and the spinach cooks down (1–2 mins). If the sauce is too thick, slowly add in the reserved pasta water. After tossing for about a minute, add in the reserved sausage and continue to toss.
Serve immediately. Top individual plates with a touch more Parmesan (if desired) and fresh thyme or basil if using. Enjoy immediately—I love serving some toasted sourdough on the side to sop up extra sauce! Pasta is best enjoyed right after being tossed!

Video

Notes

Note 1: Depending on preference, use mild or spicy sausage. If some guests want more spice and others don’t, use mild sausage and serve red pepper flakes on the side! Remove sausage casings before adding to the skillet.

Note 2: Grab a block of Parmesan cheese and grate it on the small holes of a cheese grater to get an accurate measurement and the perfect melt.

Note 3: While the spinach doesn’t have to be chopped, it does integrate better in the dish that way. Plus, you’ll get spinach in more bites. I just quickly run a chef’s knife through a big pile of spinach!

Note 4: I love sun-dried julienne-cut tomatoes with herbs. The herbs in the tomatoes add additional flavor without extra work on your part. More flavor in the tomatoes = fewer ingredients you need.

Note 5: Serving suggestions: finely chopped Italian parsley or basil or thyme, additional Parmesan cheese, or some crusty bread to sop up extra sauce—yum!

Storage: This pasta is best enjoyed immediately. You can store leftovers for 3–4 days in the fridge. This dish isn’t great for freezing due to the pasta and dairy.

Nutrition