Creamy Garlic Sausage and Spinach Pasta

Servings: 4
Calories: ~640 per serving
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

• 12 oz (340 g) penne or rigatoni pasta

• 1 lb (450 g) Italian sausage (mild or spicy), casings removed

• 1 tbsp olive oil (if needed)

• 1 small onion, finely chopped

• 4 cloves garlic, minced

• 1 cup heavy cream

• 1/2 cup chicken broth

• 1/2 cup grated Parmesan cheese

• 2 cups baby spinach

• 1 tsp Italian seasoning

• 1/4 tsp crushed red pepper flakes (optional)

• Salt and black pepper, to taste

Instructions

1. Cook the pasta:
   Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain and set aside, reserving 1/2 cup of pasta water.

2. Cook the sausage:
   In a large skillet over medium heat, cook the sausage until browned and cooked through. Break it up into crumbles as it cooks. Remove excess grease if needed.

3. Sauté aromatics:
   Add the chopped onion to the skillet and cook until softened, about 3 minutes. Add minced garlic and cook for another 30 seconds until fragrant.

4. Make the sauce:
   Pour in the heavy cream and chicken broth. Stir in Parmesan, Italian seasoning, crushed red pepper, salt, and pepper. Bring to a gentle simmer and cook 3–4 minutes until slightly thickened.

5. Add spinach:
   Stir in the spinach and cook until wilted.

6. Combine:
   Add the cooked pasta to the sauce and toss well to coat. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.

7. Serve:
   Garnish with extra Parmesan and a sprinkle of black pepper. Serve hot!