If you’re craving something indulgent, cozy, and easy to whip up, you’ve got to try this Creamy Italian Sausage Pasta with Spinach Recipe. It’s got just the right balance of savory sausage, spinach’s freshness, and a luscious cream sauce that clings beautifully to every bite of pasta. Trust me, this one’s a keeper!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Creamy Italian Sausage Pasta with Spinach Recipe
- Top Tip
- How to Serve Creamy Italian Sausage Pasta with Spinach Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Creamy Italian Sausage Pasta with Spinach Recipe
Why You'll Love This Recipe
This Creamy Italian Sausage Pasta with Spinach Recipe has been one of my go-tos on busy weeknights and casual get-togethers alike. Its creamy, garlicky sauce feels luxurious without needing tons of fancy ingredients or time. Plus, it’s flexible enough to please all sorts of palates in your family or friend group.
- Flavor-packed: The Italian sausage brings a savory, herby punch that really elevates this dish beyond simple pasta.
- Nutritious twist: Adding fresh baby spinach sneaks in some greens without compromising that creamy comfort.
- Simple ingredients: You likely have most of what you need on hand, making this recipe perfect for last-minute dinner plans.
- Quick to make: This dish comes together in around 20 minutes—great for when you want something satisfying fast.
Ingredients & Why They Work
Every ingredient in this Creamy Italian Sausage Pasta with Spinach Recipe plays its part in building rich, balanced flavor and texture. Here’s a quick rundown so you know why I picked each one and how to shop smart.
- Ground Italian sausage: I always choose quality sausage with a good mix of spices — it’s the hearty base of the dish and brings that classic Italian flavor.
- Penne pasta: Its tubular shape holds onto the creamy sauce well, but you can swap for rigatoni or ziti if you want.
- Butter: Adds richness and helps soften the onions, giving a subtle depth of flavor.
- Yellow onion: Provides sweetness and a bit of bite when sautéed, balancing the savory sausage.
- Garlic: Essential for that warm, aromatic undertone — don’t be shy with it!
- Heavy cream: The heart of the sauce, making it luxuriously silky and indulgent.
- Chicken broth or dry white wine: Deglazes the pan and adds layers of flavor. If you’re avoiding alcohol, the broth works beautifully.
- Italian seasoning: A classic herb blend that enhances the whole dish effortlessly.
- Salt and pepper: To your taste, of course — I recommend seasoning gradually as you go.
- Parmesan cheese: Gives the sauce a nutty sharpness and helps thicken it.
- Fresh baby spinach: Adds color, nutrients, and a fresh counterpoint to the richness.
Make It Your Way
I like to think of this Creamy Italian Sausage Pasta with Spinach Recipe as a flexible canvas. Over time, I’ve played around with the flavors to suit my mood or what I have on hand—I encourage you to do the same!
- Variation: Sometimes I swap spinach for sautéed mushrooms or sun-dried tomatoes for a deeper, earthy flavor. Once, I even tossed in some frozen peas for a pop of sweetness and color — totally worth trying!
- Make it spicy: A pinch of crushed red pepper flakes always wakes this dish up nicely if you want a bit of heat.
- Dairy-free twist: Use coconut cream to keep it creamy but friendly to dairy-free diets, and swap Parmesan for nutritional yeast.
- Meat swap: Ground turkey Italian sausage can be a leaner choice while still packing flavor.
Step-by-Step: How I Make Creamy Italian Sausage Pasta with Spinach Recipe
Step 1: Cook the pasta perfectly al dente
Start by boiling your penne pasta in salted water according to the package directions. Aim for al dente — that slight bite makes all the difference when tossed in creamy sauce later. Drain and set aside, but don’t rinse; you want the starch to help the sauce stick.
Step 2: Sear the sausage until beautifully browned
Heat your pan over medium heat and add the ground Italian sausage. Break it up with a wooden spoon while it cooks, letting it brown nicely for about 5 minutes. Once done, transfer it out and drain any excess grease to keep the sauce from getting too oily.
Step 3: Sauté onions and garlic for the flavor base
In the same pan, melt butter and sauté minced onions until they’re soft and translucent — about 3-4 minutes. Add the minced garlic and cook just 30 seconds more until fragrant. This foundation creates that irresistible aroma you’ll love.
Step 4: Deglaze and build your sauce
Pour in chicken broth or white wine to deglaze the pan, scraping up all those browned bits stuck to the bottom — that’s pure flavor gold! Lower the heat to medium-low and stir in the heavy cream, Italian seasoning, plus salt and pepper.
Step 5: Add cheese and thicken the sauce
Bring the sauce to a gentle boil and then stir in the grated Parmesan cheese. Keep stirring until the cheese melts completely and the sauce thickens enough to coat the back of a spoon. This might take about 3-5 minutes, so be patient!
Step 6: Fold in spinach and pasta
Stir in the fresh baby spinach and let it wilt into the warm sauce — just a minute or two. Finally, add the cooked pasta and toss everything together, making sure every piece of penne is luxuriously coated with sauce. Ready to serve!
Top Tip
From my own kitchen experiments to perfecting this recipe, a few key insights have made all the difference. I want to share these so you can avoid common hiccups and nail that creamy texture every time.
- Don’t overcook the pasta: Drain when it’s just al dente; it’ll finish cooking gently when mixed with the sauce.
- Use good-quality sausage: The seasoning in the sausage sets the tone — I’ve found that cheaper options can be too bland or greasy.
- Deglaze the pan thoroughly: Those stuck bits under the sausage and onions are flavor magic — scraping them up is worth the extra step.
- Low and slow with cream: Maintain medium-low heat once you add the cream to prevent curdling and ensure a smooth, silky sauce.
How to Serve Creamy Italian Sausage Pasta with Spinach Recipe
Garnishes
I love finishing this dish with a sprinkle of extra grated Parmesan and a few fresh basil or parsley leaves — it adds a lovely pop of color and a fresh, herbaceous note that brightens up the richness.
Side Dishes
This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette or some toasted garlic bread for soaking up every last drop of sauce. Roasted vegetables like broccoli or a simple caprese salad are perfect too.
Creative Ways to Present
For special dinners, I sometimes serve this pasta in individual shallow bowls topped with a swirl of pesto and a drizzle of good-quality olive oil. It looks elegant but is still easy and approachable.
Make Ahead and Storage
Storing Leftovers
After it cools, I transfer leftovers to an airtight container and refrigerate. It keeps for up to 3 days and still tastes fantastic. Just stir well before reheating to redistribute the sauce.
Freezing
I’ve frozen this pasta successfully — just pack it tightly in freezer-safe containers. When thawing, defrost overnight in the fridge for the best texture and reheat gently on the stove.
Reheating
I prefer reheating on the stovetop over low heat, adding a splash of cream or milk if the sauce feels too thick. Microwave works too, but stir halfway through to avoid hotspots and keep it creamy.
Frequently Asked Questions:
Absolutely! Swap the regular penne pasta for your favorite gluten-free pasta. Just keep an eye on the cooking time as some gluten-free pastas cook faster or slower. Also, double-check that your sausage and broth don’t contain gluten additives.
You can substitute with half-and-half or whole milk mixed with a little butter to add richness, but the sauce won’t be as thick or rich. To thicken it, you can whisk in a small slurry of cornstarch and water while simmering the sauce.
Yes! You can cook the sausage and prep the sauce ahead, refrigerate separately from the pasta, and combine everything just before serving. This helps keep pasta from getting soggy if serving later. Alternatively, assemble the whole dish and gently reheat before serving.
Great question! You can toss in sautéed mushrooms, sun-dried tomatoes, peas, or even roasted bell peppers along with the spinach. Just add them after the sauce has started to thicken so they absorb flavor without overcooking. It’s a great way to boost nutrition and color!
Final Thoughts
This Creamy Italian Sausage Pasta with Spinach Recipe has truly become one of my favorites for good reason — it’s simple, comforting, and feels just fancy enough for anytime. Whenever I make it, friends ask for seconds and compliments keep flowing. Give it a try, tweak it to your taste, and I’m sure it’ll make your meal rotation too!
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Creamy Italian Sausage Pasta with Spinach Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Description
Creamy Sausage Pasta is a comforting and flavorful dish featuring Italian sausage, penne pasta, and a rich, creamy Parmesan sauce with fresh spinach. This hearty meal is perfect for a quick and satisfying dinner.
Ingredients
Meat
- 1 lb. ground Italian sausage
Pasta
- 1 lb. penne pasta
Vegetables
- ½ medium yellow onion, minced
- 3–4 cloves garlic, minced
- 3 oz. fresh baby spinach, tightly packed (about 3 cups)
Dairy
- 2 tablespoons butter
- 2 cups heavy cream
- ½ cup Parmesan cheese, grated
Liquids
- 1 cup chicken broth or dry white wine
Seasonings
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the penne pasta according to the package directions until al dente. Drain the pasta and set it aside.
- Brown the Sausage: Over medium heat, brown the ground Italian sausage in a skillet for about 5 minutes, breaking up any clumps with a spoon. Once cooked, remove the sausage from the pan and drain excess grease.
- Sauté Onions and Garlic: In the same pan, melt butter and sauté the minced onion until soft. Add the minced garlic and cook for an additional 30 seconds until fragrant, then return the browned sausage to the pan.
- Deglaze the Pan: Pour in the chicken broth or dry white wine to deglaze the pan, scraping up any browned bits stuck to the bottom for extra flavor.
- Add Cream and Seasonings: Lower the heat to medium-low and add the heavy cream. Season with Italian seasoning, salt, and pepper to taste. Bring the mixture to a gentle boil.
- Incorporate Parmesan: Stir in the grated Parmesan cheese until it melts smoothly into the sauce. Simmer the sauce until it thickens enough to coat the back of a spoon.
- Add Spinach: Stir in the fresh baby spinach and cook until it wilts into the sauce.
- Toss Pasta with Sauce: Add the cooked pasta to the pan and toss until fully coated with the creamy sausage sauce.
- Serve: Dish the creamy sausage pasta onto plates and serve hot. Enjoy your delicious meal!
Notes
- Veggies – Swap out spinach for peas, sun-dried tomatoes, or mushrooms for different flavors and textures.
- Make it richer – Add more grated Parmesan cheese for an Alfredo-like richness.
- Add some spice – Incorporate a few dashes of red pepper flakes to give the dish a spicy kick.
- Use chicken broth or dry white wine depending on taste preference and availability.
Nutrition
- Serving Size: 1 cup
- Calories: 550 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 90 mg
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