Sausage Pasta

5 from 1 vote

Sausage Pasta is pure comfort food—Italian sausage in a creamy tomato sauce with fresh spinach and tender pasta, all topped with Parmesan.

Prep Time25

Total Time25

Course: Dinner

Cuisine: American, Italian

Keyword: italian sausage pasta, sausage pasta, sausage pasta recipes

Servings: servings

Author: Chelsea Lords

Cost: $14.52

Equipment

Large pan

Ingredients

1 (16-ounce) package rotini pasta
1 tablespoon olive oil
1 (16-to-19-ounce) package Italian sausage see note 1
Salt and pepper
2-1/2 teaspoons minced garlic 2 to 3 cloves
2 teaspoons dried Italian seasoning
1/4 teaspoon red pepper flakes optional
1/3 cup chicken broth
1-1/4 cups tomato puree or tomato paste, see note 2
1-1/2 cups half-and-half see note 3
1/3 cup freshly finely grated Parmesan cheese see note 4, plus more for serving
4 cups packed baby spinach coarsely chopped
1 tablespoon red wine vinegar optional

US - Metric

Instructions

Heads-up: Save some pasta water before draining! Generously salt the boiling water (1 teaspoon salt per 4 cups). Cook pasta 1 minute less than the package’s lowest time. Before draining, scoop out a cup of water. Drain but don’t rinse.
Meanwhile, heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the sausage, 1/2 teaspoon each of salt and pepper, and cook until mostly browned, crumbling with a wooden spoon. Add minced garlic, Italian seasoning, and red pepper flakes.
Continue cooking until sausage is fully cooked. Add chicken broth and tomato puree. Cook for 1–3 minutes, scraping the pan bottom to release browned bits and slightly thicken the sauce.
Reduce heat to low. Add half-and-half and Parmesan. Stir until melted, then simmer for 3–5 minutes until thickened.
Add the hot drained pasta to the sauce and toss to coat. If it thickens too much, add a splash of reserved pasta water. After a minute, add baby spinach and toss until wilted. Taste and adjust seasonings with 1/4 to 1/2 teaspoon each of salt and pepper. Optionally, add red wine vinegar for acidity.
Serve immediately! If desired, garnish plates with additional Parmesan cheese.

Video

Notes

Note 1: If guests have different spice preferences, use mild sausage and serve red pepper flakes on the side. Remove sausage casings before cooking.

Note 2: Use tomato puree, not other tomato products. If unavailable, substitute with 1 (6-ounce) can tomato paste plus 1/2 cup + 2 tablespoons water.

Note 3: If half-and-half is unavailable, use equal parts heavy cream and milk.

Note 4: Grate a block of Parmesan on the small holes of a grater for accurate measurement and proper melting. Or use finely grated Parmesan cheese. Avoid canned Parmesan as it’s too salty and doesn’t melt well.

Storage: As with most pasta dishes, Sausage Pasta is best enjoyed right away. If you have leftovers, you may need to add more half-and-half to loosen the sauce when reheating. This dish doesn’t freeze and thaw well.

Nutrition