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!
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.
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.