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Why I Love Creamy Sausage & Spinach Pasta
Lately, I’ve been thinking about what makes a recipe a weeknight meal. We all hear the phrase “weeknight,” I’ve even used it in the past, and instantly know what it insinuates: a meal that’s delicious and quick. The problem is that quick is different for each person. I’m beginning to think of weeknight meals as recipes that can be finished in around 30 minutes for someone that’s moderately comfortable in the kitchen.
This creamy sausage and spinach pasta is a new weeknight favorite. The sausage is browned in the skillet, and while it’s browning, you can cook the pasta. Once the sausage is browned, the sauce can be finished with some cream, pasta water, and of course cheese.
Within 30 minutes, the meal is ready! It’s full of flavor and super filling. What more could you ask of in a weeknight meal?
Creamy Sausage & Spinach Pasta Ingredients
- Ground pork is the base to make a quick sausage along with fennel, oregano, garlic, and onion powder. You can also easily substitute store-bought sausage and skip the spices.
- Pasta will always be a great option for a weeknight meal. Personally, I use Sflogini trumpet pasta, but any pasta that will grab onto the sauce will work.
- Onion and garlic are sautéed before creating the sausage. Sautéing the onion and garlic first will develop more flavor along with some well-appreciated caramelization.
- Heavy cream adds richness and fat, which is a crucial building block of this recipe’s sauce. The fat content of heavy cream allows the cream to be simmered without breaking. As the cream is simmered, it reduces and thickens.
- Pasta water, along with the cream, builds the sauce. As the pasta cooks in the water, the pasta leaves starch in the cooking liquid. When added to the sauce, this starch content helps thicken the sauce.
- Parmesan cheese is grated into the sauce when the dish is almost finished. Parmesan cheese melts nicely and flavors the sauce.
- Spinach is added at the end of the cooking, wilting into the pasta. Spinach wilts quickly and provides extra nutrients.
Follow These Tips
Serving & Storage
To serve – Serve hot with plenty of sauce coating the pasta and sausage. Top with Parmesan and a sprinkle of red pepper flakes or fresh herbs.
To store – Store in an airtight container for up to 7-10 days. Freeze cooled portions for up to 1 month, knowing the sauce may thicken slightly.
More Dinner Recipes
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Creamy Sausage & Spinach Pasta
Ingredients
- 2 tbsp olive oil
- 1 small onion diced
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 cloves garlic minced
- 1 tsp fennel seed
- 1 tsp dried oregano
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp red pepper flakes
- 1 lb ground pork (can substitute pre-made sausage)
- 1 lb pasta (such as trumpets)
- 1 cup heavy cream
- 1 cup pasta cooking liquid
- 4 oz freshly grated Parmesan cheese
- 5 oz baby spinach
- 1 tbsp lemon zest
Instructions
- Brown the pork: In a 12-inch skillet over medium heat, warm the olive oil. Add the onion, salt, and pepper. Sauté until slightly browned, 4-5 minutes. Add the garlic and cook for 30 seconds. Once the garlic has cooked, add the fennel, oregano, garlic powder, onion powder, red pepper flakes, and ground pork. Break apart and cook the meat until browned, 6-8 minutes.1 small onion, 1 tsp kosher salt, 1 tsp freshly ground black pepper, 3 cloves garlic, 1 tsp fennel seed, 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp onion powder, ½ tsp red pepper flakes, 1 lb ground pork (can substitute pre-made sausage), 2 tbsp olive oil
- While the meat is browning, cook the pasta: In a large stockpot, bring 4 quarts of water to a boil. Add 2 tbsp of salt and the pasta. Cook until al dente, meaning the pasta has 1-2 minutes left until fully cooked. While cooking, scoop out 1 cup of the pasta water (see the next step). Once al dente, drain the pasta and return it to the stockpot.1 lb pasta (such as trumpets)
- Simmer the cream sauce: Once the meat is browned, add the heavy cream and the pasta water. Bring to a simmer and cook on medium-low heat for 2 minutes.1 cup heavy cream, 1 cup pasta cooking liquid
- Toss the pasta: Add the Parmesan cheese and cream mixture to the drained pasta. Stir to combine over low heat. The pasta will finish cooking and absorb the sauce.4 oz freshly grated Parmesan cheese
- Wilt and serve: Finish by adding the spinach to the pasta. Stir for 1 minute, allowing the spinach to wilt. Add the lemon zest at the end and serve immediately.5 oz baby spinach, 1 tbsp lemon zest
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Made this and it was delicious, easy and quick.
Thanks, enjoy your videos
Saw the video on line today – just popped up on my feed. Probably because I watched so many of your videos:-) Except for the cream, I had all the ingredients on hand – most needing to be put to something soon! I had a pound of mild sausage that I had bought for something but didn’t use. I debated on whether to cut back on the seasonings since I was starting with sausage instead of ground pork, but decided to go all in. I used all the seasonings as listed and it was fantastic!! The whole combination was perfect, right down to the grated lemon zest. As promised it lightened the dish up and brought out all the flavors. Amazing how the pasta absorbed all the liquids and yet didn’t get mushy. This was definitely a keeper and my husband went back for thirds. Serving 8 is probably right. So glad I made the full recipe – we have leftovers!! And it is the type of dish that should reheat nicely. Thx for sharing, Kaleb!! I have become a huge fan of both your cooking and gardening but this was my first “give it a try”. Won’t be the last!! I am already exploring recipes for when my family is visiting in a couple of weeks. Nice to have some new menu options to mix things up a bit!!
Thank you for sharing your recipe. I just made it for lunch, and it was delicious!