Creamy Italian Sausage Pasta
A deliciously easy family favorite, with a light cream sauce and Parmesan. Easy to make in about 25 minutes.
Ingredients
- 8 ounces pasta
- 12-16 ounces ground Italian sausage
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2-3 large handfuls baby spinach
Instructions
- Bring a large pot of water to a rapid boil. Add a generous pinch of salt followed by the pasta. Cook just to al dente, according to package directions, then drain and set aside.
- While the pasta cooks, set a large skillet over medium-high heat. Add the sausage and onion. Cook for 5-6 minutes, crumbling and breaking up the sausage into small pieces along the way. Add garlic, red pepper, and salt; cook for about 1 minute more. Drain or dab away excess fat, as desired.
- Add broth to the skillet, stir well, and bring mixture to a simmer. Let it bubble for 2-3 minutes, then reduce heat to low and pour in the cream and Parmesan. Stir until mostly smooth. Add spinach and cook for just about 1 minute, until the greens wilt.
- Add pasta, stir well, and serve right away, with extra Parmesan and red pepper flakes, as desired.
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Notes
- I don't find it necessary to use olive oil when browning the sausage and onion, because the sausage renders enough fat, but if you are worried about sticking, warm a drizzle of olive oil in the pan first.
- The amount and type of Italian sausage used in this recipe is flexible—I usually prefer a mild or sweet sausage for my kids, but you can use one with more spice or heat, and adjust the amount as much as you like.
- For another layer of flavor, add a splash of dry white wine to the pan sauce at the same time as you add the broth.
Nutrition Estimate
Calories: 653 kcal, Carbohydrates: 48 g, Protein: 24 g, Fat: 40 g, Saturated Fat: 18 g, Polyunsaturated Fat: 4 g, Monounsaturated Fat: 16 g, Cholesterol: 104 mg, Sodium: 1068 mg, Potassium: 547 mg, Fiber: 3 g, Sugar: 3 g, Vitamin A: 1972 IU, Vitamin C: 8 mg, Calcium: 126 mg, Iron: 2 mg