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5.0 from 51 votes

Creamy One-Pot Pasta with Sausage and Spinach

This Creamy One-Pot Pasta with Sausage recipe is packed with a whole pound of spinach and only takes 30 minutes to make. It's covered in a creamy, luxurious sauce that clings to every bite.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4 servings
Calories: 740 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 12 oz. smoked sausage sliced into 1/4" pieces (any brand is fine; I used a chicken andouille sausage)
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 16 oz. frozen chopped spinach
  • 2.5 cups chicken stock/broth vegetable stock or water can also be used
  • 8 oz. farfalle pasta
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup heavy cream
  • kosher salt to taste
  • black pepper to taste

Instructions

    Cup of Yum
  1. Heat the olive oil (2 tablespoons) in a large pot or dutch oven over medium-high heat. Add the sausage and cook for about 5 minutes, until heated through and browned.
  2. Add the onion; cook until softened and starting to brown, about 3 minutes.
  3. Add the garlic and stir. Cook until fragrant, about 30 seconds.
  4. Add the chicken stock (2.5 cups) and the frozen spinach (no need to defrost it). Bring to a boil.
  5. Add the farfalle pasta to the pot and stir. Turn the heat to low and cover, simmering for 10-12 minutes, stirring occasionally so it doesn't stick together, or until pasta is cooked al dente.
  6. Uncover and stir in the grated parmesan cheese (1/2 cup) and heavy cream (1/2 cup). Continue stirring until the cheese has melted and the sauce is thickened. Turn off heat.
  7. Season to taste with kosher salt and black pepper. Serve topped with more parmesan cheese and fresh cracked pepper, if desired.

Notes

  • Money saving tip: If you don't have heavy cream and don't want to buy it, milk can be used as a substitute.
  • While I haven't tried this with any other pasta shape, I do think you can substitute rotini, penne, or a pasta shape of a similar size and density for the farfalle. Something like spaghetti might not do as well with this timing and liquid amounts, since it's smaller and may require less liquid.
  • I recommend using chopped frozen spinach, since there's a LOT in there and you can add it directly to the water in the beginning, and it's cheap! However, if you want to use fresh spinach, I recommend using baby spinach and adding two large handfuls to the pot right before you add the cream and cheese, to allow the leaves to wilt. You won't need to cook it for very long!
  • The provided nutrition information does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.

Nutrition Information

Calories 740kcal (37%) Carbohydrates 54g (18%) Protein 28g (56%) Fat 46g (71%) Saturated Fat 18g (90%) Cholesterol 112mg (37%) Sodium 1658mg (69%) Potassium 899mg (26%) Fiber 6g (24%) Sugar 4g (8%) Vitamin A 13845IU (277%) Vitamin C 21mg (23%) Calcium 342mg (34%) Iron 4.2mg (23%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 740

% Daily Value*

Calories 740kcal 37%
Carbohydrates 54g 18%
Protein 28g 56%
Fat 46g 71%
Saturated Fat 18g 90%
Cholesterol 112mg 37%
Sodium 1658mg 69%
Potassium 899mg 19%
Fiber 6g 24%
Sugar 4g 8%
Vitamin A 13845IU 277%
Vitamin C 21mg 23%
Calcium 342mg 34%
Iron 4.2mg 23%

* Percent Daily Values are based on a 2,000 calorie diet.