Creamy Italian Sausage Pasta

Name: Creamy Italian Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 people
Ingredients: 12 ounces rotini pasta; 1 tablespoon extra virgin olive oil; 1 pound mild ground Italian sausage; 1 small yellow onion; 1 teaspoon garlic; ¼ cup (about 4 whole) sundried tomatoes; 2 tablespoons tomato paste; 1 teaspoon Italian seasoning; ½ teaspoon kosher salt; ¼ teaspoon black pepper; 1 ½ cups (357 g) heavy whipping cream; 2 cups (60 g) fresh spinach; 1 cup (100 g) parmesan cheese

User Reviews

5.0

6 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
8 people
Calories
581 kcal
Course
Main Course, Dinner

Creamy Italian Sausage Pasta

Iris Hanson

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Indulge in the deliciousness of creamy Italian sausage pasta. Made with mild sausage, sun-dried tomatoes, spinach, and a rich cream sauce!

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Ingredients

Servings

12 ounces rotini pasta
1 tablespoon extra virgin olive oil
1 pound mild ground Italian sausage
1 small yellow onion, finely chopped (about ½ cup)
1 teaspoon garlic, minced
¼ cup (about 4 whole) sundried tomatoes, soaked in hot water, drained, chopped
2 tablespoons tomato paste
1 teaspoon Italian seasoning
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ½ cups (357 g) heavy whipping cream
2 cups (60 g) fresh spinach
1 cup (100 g) parmesan cheese, finely grated

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Instructions

Bring a large pot of salted water to a boil. Cook the rotini pasta al dente, according to package directions. Reserve one cup of pasta water, then drain the rest. Set the drained pasta and pasta water aside.
To a large skillet over medium heat, add oil. Once hot, add the Italian sausage and onions. Cook until the ground sausage is browned, breaking it up as you go (8-10 minutes).
Add the garlic and sundried tomatoes. Cook for 1 minute.
Add tomato paste, Italian seasoning, salt, and pepper. Stir to combine.
Pour in the heavy whipping cream. Stir until well combined.
Add the fresh spinach to the skillet, stirring just until it wilts, about 1-2 minutes.
Add the drained rotini. Stir to coat the pasta in the sauce. If the sauce is too thick, add a bit of the reserved pasta water, a tablespoon at a time, until you reach the desired consistency. (I used ½ cup pasta water.)
Remove the skillet from heat. Stir in the grated parmesan cheese until melted and creamy.
Serve warm.