sausage and spinach pasta recipe

Written BySheba G Updated On
sausage and spinach pasta recipe
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The Best sausage and spinach pasta recipe

I’m so excited to share this sausage and spinach pasta recipe with you. It’s one of my family’s favorite dishes, and for good reason – it’s quick, easy, and packed with flavor.

This recipe has its roots in Italian cuisine, where sausages are often paired with rich and savory sauces to create hearty, comforting meals. The combination of the slightly sweet sausage, the tangy spinach, and the rich pasta is a match made in heaven.

I like to use sweet Italian sausage for this recipe, but you can also use hot sausage if you prefer a bit of heat. The key to this dish is the way the flavors meld together – the sausage adds a meaty depth, while the spinach adds a burst of freshness.

It’s a perfect combination that will leave everyone asking for seconds. One of my favorite things about this recipe is how versatile it is.

You can serve it as a main course for a family dinner, or as a side dish for a larger gathering. It’s also a great way to get your kids eating vegetables – they’ll never even notice they’re eating spinach!

And let’s not forget about the leftovers – this dish reheats beautifully, making it perfect for meal prep or a quick weeknight dinner.

Sausage and Spinach Pasta

Sausage and Spinach Pasta

4.5 from 1416 votes

A quick and satisfying weeknight meal featuring savory Italian sausage and fresh spinach tossed with pasta in a light garlic and tomato sauce. This dish comes together in under 30 minutes for a hearty and flavorful dinner.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Pasta

12 ounces dried penne or rigatoni pasta
1 tablespoon salt for pasta water

For the Sauce

1 tablespoon olive oil
1 pound sweet or spicy Italian sausage, casings removed
4 cloves garlic, minced
1/2 teaspoon red pepper flakes (optional)
1 (14.5 ounce) can diced tomatoes, undrained
1/2 cup heavy cream
5 ounces fresh baby spinach
1/2 cup grated Parmesan cheese, plus more for serving
Salt and black pepper to taste

👨‍🍳Directions

1Bring a large pot of water to a rolling boil over high heat.
2Add 1 tablespoon of salt and then the pasta, cooking according to package directions until al dente, typically 10 to 12 minutes.
3Reserve 1 cup of the starchy pasta water before draining the pasta in a colander.
4While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
5Add the Italian sausage, breaking it into small pieces with a wooden spoon, and cook until browned and cooked through, about 6 to 8 minutes.
6Reduce the heat to medium and add the minced garlic and red pepper flakes to the skillet.
7Cook, stirring constantly, until fragrant, about 30 seconds to 1 minute, being careful not to burn the garlic.
8Pour the undrained diced tomatoes into the skillet and stir to combine, scraping up any browned bits from the bottom of the pan.
9Bring the mixture to a simmer and cook for 2 to 3 minutes, allowing the flavors to meld.
10Stir in the heavy cream and bring the sauce back to a gentle simmer.
11Add the fresh spinach in handfuls, stirring until it wilts completely, which should take about 2 to 3 minutes.
12Add the drained pasta and 1/2 cup of grated Parmesan cheese to the skillet.
13Toss everything together until the pasta is evenly coated in the sauce, adding a splash of the reserved pasta water if the sauce seems too thick.
14Season with salt and black pepper to taste.
15Serve immediately with additional Parmesan cheese on the side.

🔧Equipment

Large pot
Large skillet or Dutch oven
Colander
Wooden spoon
Measuring cups and spoons
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 65mg🧂Sodium: 820mg🌾Total Carbs: 45g🥦Dietary Fiber: 4g🍬Sugars: 6g🥩Protein: 22g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream or omit it entirely. You can also use turkey or chicken sausage to reduce the fat content. Add a squeeze of fresh lemon juice at the end for brightness.

Watch Video Of How Sausage and Spinach Pasta Works

This sausage and spinach pasta recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick weeknight dinner.

It’s easy to make ahead of time and reheats beautifully, making it perfect for meal prep or last-minute meals.

And let’s not forget about the health benefits – spinach is packed with iron and antioxidants, while sausage provides protein and flavor.

❓ Frequently Asked Questions About Sausage and Spinach Pasta

What type of sausage should I use?

You can use either sweet or hot Italian sausage for this recipe – it’s up to personal preference.

Can I use frozen spinach instead of fresh?

Yes, you can definitely use frozen spinach in place of fresh. Just thaw it out before using it in the recipe.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat until warmed through.

Can I make this recipe ahead of time?

Yes, you can make the pasta and sauce ahead of time and refrigerate it until ready to cook the sausage and add it to the sauce.

What if I don’t have any red pepper flakes?

You can omit the red pepper flakes if you don’t have any on hand – they add a bit of heat but aren’t necessary.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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