Creamy Sausage Pasta
User Reviews
5.0
333 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
55 mins
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Servings
6 people
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Calories
685 kcal
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Course
Main Course
Creamy Sausage Pasta
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This Creamy Sausage Pasta recipe has a cream cheese and Parmesan blend with roasted red peppers, sweet or spicy Italian sausage, spinach, and your choice of pasta!
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Ingredients
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
Sausage/Peppers/Pasta
- 1 lb. Italian sausage hot or sweet
- ½ cup dry white wine See notes
- 1 Tablespoon tomato paste
- 3 cloves garlic minced
- 7 oz. jar roasted red peppers, drained Equal to about 1 cup.
- 1 ½ cups spinach
- 4 oz. cream cheese softened
- 3/4 cup Parmesan Cheese
- ½ lb. rigatoni
- fresh parsley to garnish
- red pepper flakes to garnish
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Instructions
- Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
- Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly, cook until browned, 5-7 minutes. Remove and set aside.
- Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
- Drain excess grease from pan but leave brown remnants. Add the white wine, tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to “clean” the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
- Stir in the sauce mixture from step 1. Bring to a boil, then reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese.
- Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
- Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and the sausage along with any juices from the plate. Add the cooked pasta and stir to combine.
- Garnish with fresh parsley and red pepper flakes. Serve!
Notes
- Pro Tips:
- inot Grigio or Chardonnay are great in this recipe.
- Storage:
- Wine: Pinot Grigio or Chardonnay are great in this recipe. Chicken broth can be used instead of wine if needed.
- I use Premio Sweet Italian Sausage links in this recipe. Spicy sausage links or ground sausage can also be used if preferred.
- Diced tomatoes or sun dried tomatoes can be used instead of roasted red peppers.
- Kale can also be used instead of spinach, add it to the sauce when the pasta is about halfway cooked through, it will need longer to heat through.
- I used Colavita Rigatoni for this recipe, but any kind of pasta can be used in this recipe.
- This recipe is in The Cozy Cookbook on page 151!
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
Nutrition Information
Show Details
Calories
685kcal
(34%)
Carbohydrates
35g
(12%)
Protein
23g
(46%)
Fat
49g
(75%)
Saturated Fat
24g
(120%)
Polyunsaturated Fat
4g
Monounsaturated Fat
18g
Cholesterol
141mg
(47%)
Sodium
1456mg
(61%)
Potassium
519mg
(15%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
1857IU
(37%)
Vitamin C
23mg
(26%)
Calcium
249mg
(25%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 685 kcal
% Daily Value*
| Calories | 685kcal | 34% |
| Carbohydrates | 35g | 12% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 18g | 90% |
| Cholesterol | 141mg | 47% |
| Sodium | 1456mg | 61% |
| Potassium | 519mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 1857IU | 37% |
| Vitamin C | 23mg | 26% |
| Calcium | 249mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
333 reviews
Excellent
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