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White bowl with brown rim filled with creamy sausage pasta and greens all on white surface.
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4.71 from 17 votes

Creamy Sausage & Spinach Pasta

Does it sound possible to make a homemade sausage and cook pasta all in under 30 minutes? Well, with this weeknight creamy sausage and spinach pasta, it is! This recipe is bursting with warm, rich flavor and will serve a crowd!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner
Cuisine: Italian
Difficulty: Intermediate
Method: Cooking
Servings: 8 servings
Author: Kaleb

Ingredients

  • 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 (used Sfoglini trumpets)
  • 1 cup heavy cream
  • 1 cup pasta cooking liquid
  • 4 oz grated Parmesan cheese
  • 5 oz baby spinach
  • 1 tbsp lemon zest

Instructions

  • In a 12-inch skillet over medium heat, warm 2 tbsp of 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)
  • While the meat is browning 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 to the stockpot.
    1 lb pasta (used Sfoglini trumpets)
  • 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
  • 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 grated Parmesan cheese
  • Finish by adding in 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

Serving: 1serving | Calories: 483kcal