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!
Servings: 8 servings
Ingredients
- 2 tablespoons olive oil
- 1 small onion diced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 cloves garlic minced
- 1 teaspoon fennel seed
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon red pepper flakes
- 1 pound ground pork (can substitute pre-made sausage)
- 1 pound pasta (such as trumpets)
- 1 cup heavy cream
- 1 cup pasta cooking liquid
- 1 cup freshly grated Parmesan cheese
- 5 ounces baby spinach
- 1 tablespoon 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 teaspoon kosher salt, 1 teaspoon freshly ground black pepper, 3 cloves garlic, 1 teaspoon fennel seed, 1 teaspoon dried oregano, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon red pepper flakes, 1 pound ground pork (can substitute pre-made sausage), 2 tablespoons olive oil
- While the meat is browning, cook the pasta: In a large stockpot, bring 4 quarts of water to a boil. Add 2 tablespoons 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 pound 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.1 cup 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 ounces baby spinach, 1 tablespoon lemon zest
Video
Nutrition
Serving: 1serving | Calories: 483kcal