Creamy Sausage, Mushroom & Spinach Pasta
Creamy Sausage, Mushroom & Spinach Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni, or other short, tubular pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce and Filling
- 1 tablespoon olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 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 no longer pink, about 6-8 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving about 1 tablespoon of fat in the skillet.
⏱️ 8 min
- 3
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min
- 4
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
⏱️ 7 min
- 5
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min
- 6
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min
- 7
Return the cooked sausage to the skillet. Add the fresh spinach, a handful at a time, stirring until it wilts completely into the sauce, about 2-3 minutes.
⏱️ 3 min
- 8
Add the cooked pasta to the skillet with the sauce. Stir in the 1/2 cup of grated Parmesan cheese, black pepper, and kosher salt. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 4 min
- 9
Serve immediately, garnished with additional freshly grated Parmesan cheese and ground black pepper.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Sausage, Mushroom & Spinach Pasta
Ingredients
For the Pasta
- 12 ounces rigatoni, or other short, tubular pasta
- 1 tablespoon kosher salt, for pasta water
For the Sauce and Filling
- 1 tablespoon olive oil
- 1 pound Italian sausage, mild or hot, casings removed
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- 1/2 cup heavy cream
- 5 ounces fresh spinach
- 1/2 cup Parmesan cheese, freshly grated, plus more for serving
- 1/2 teaspoon black pepper, freshly ground, plus more for serving
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon red pepper flakes, optional
Instructions
- 1
Bring a large pot of generously salted water to a rolling boil. Add the rigatoni and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta cooking water. Drain the pasta and set aside.
⏱️ 12 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 no longer pink, about 6-8 minutes. Drain off any excess fat and transfer the cooked sausage to a plate, leaving about 1 tablespoon of fat in the skillet.
⏱️ 8 min - 3
Reduce the heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant.
⏱️ 5 min - 4
Add the sliced mushrooms to the skillet and cook, stirring occasionally, until they release their liquid and start to brown, about 5-7 minutes.
⏱️ 7 min - 5
Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half, about 2-3 minutes.
⏱️ 3 min - 6
Stir in the chicken broth and heavy cream. Bring the mixture to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.
⏱️ 3 min - 7
Return the cooked sausage to the skillet. Add the fresh spinach, a handful at a time, stirring until it wilts completely into the sauce, about 2-3 minutes.
⏱️ 3 min - 8
Add the cooked pasta to the skillet with the sauce. Stir in the 1/2 cup of grated Parmesan cheese, black pepper, and kosher salt. Toss everything together until the pasta is well coated. If the sauce seems too thick, add a splash or two of the reserved pasta cooking water until it reaches your desired consistency.
⏱️ 4 min - 9
Serve immediately, garnished with additional freshly grated Parmesan cheese and ground black pepper.
⏱️ 1 min