Creamy Tomato Pasta with Sausage and Spinach
Creamy Tomato Pasta with Sausage and Spinach
Ingredients
For the Pasta and Sausage
- 12 ounces pasta, such as penne or rotini
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 5 ounces baby spinach
For the Creamy Tomato Sauce
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min
- 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min
- 3
Add the chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, and cook for 1 minute more until fragrant.
⏱️ 5 min
- 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 12 min
- 5
Stir in the heavy cream and grated Parmesan cheese until well combined and heated through. Add the baby spinach in batches, stirring until it wilts into the sauce.
⏱️ 3 min
- 6
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min
- 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.
Kitchen Tools
Nutrition Facts (per serving)
Creamy Tomato Pasta with Sausage and Spinach
Ingredients
For the Pasta and Sausage
- 12 ounces pasta, such as penne or rotini
- 1 pound Italian sausage, mild or hot, casings removed
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 3 cloves garlic, minced
- 5 ounces baby spinach
For the Creamy Tomato Sauce
- 1 28-ounce can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup Parmesan cheese, grated, plus more for serving
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes, or to taste
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, freshly ground, or to taste
Instructions
- 1
Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining the pasta.
⏱️ 10 min - 2
While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage, breaking it up with a spoon, and cook until browned and cooked through, about 5-7 minutes. Drain any excess fat.
⏱️ 7 min - 3
Add the chopped onion to the skillet with the sausage and cook until softened, about 3-4 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes, and cook for 1 minute more until fragrant.
⏱️ 5 min - 4
Pour in the crushed tomatoes, salt, and black pepper. Bring the sauce to a simmer, then reduce the heat to low, cover, and let it cook for 10 minutes, allowing the flavors to meld.
⏱️ 12 min - 5
Stir in the heavy cream and grated Parmesan cheese until well combined and heated through. Add the baby spinach in batches, stirring until it wilts into the sauce.
⏱️ 3 min - 6
Add the cooked and drained pasta to the skillet with the sauce. Toss to coat the pasta evenly. If the sauce is too thick, add a splash or two of the reserved pasta water until it reaches your desired consistency.
⏱️ 3 min - 7
Serve immediately, garnished with additional grated Parmesan cheese if desired.