5 from 12 votes
Creamy Sausage Pasta
Creamy Sausage Pasta combines penne with Italian sausage cooked alongside sautéed onions and garlic, all coated in a seasoned heavy cream sauce enriched with Parmesan. Fresh spinach is stirred in at the end for mild color and texture contrast. The sauce thickens with a bit of flour and chicken broth, resulting in a rich, comforting dish suitable for a main course.
Prep Time
8 mins
Cook Time
22 mins
Total Time
30 mins
Servings:
8
Servings
Calories:
645 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 16 ounces penne pasta set aside 1/2 cup pasta water after cooking
- 1 tablespoon butter
- 1/2 onion chopped small, about 1/2 cup
- 1 pound Italian sausage remove casing if using links
- 1 tablespoons garlic or 3-4 cloves minced finely, minced
- 2 teaspoons flour
- ½ cup chicken broth low sodium
- 2 teaspoons Italian seasoning
- ¼ teaspoon black pepper
- 2 cups heavy cream
- ¼ cup Parmesan Cheese
- 2 cups spinach chopped, fresh
Instructions
- Cook the pasta in salted boiling water in a medium sized pot according to the package directions until al dente according to package instructions. (Usually about 9 minutes.) Strain and set aside when finished cooking, keeping ¼ cup of the starchy water the pasta cooked in.
- While the pasta is cooking, melt the butter in a large, deep skillet over medium heat. Add the onion and cook until soft about 2-3 minutes.
- Place the sausage in the skillet, removing the casing if using links. Cook the sausage with the vegetables until cooked through and no longer pink, about 5-7 minutes over medium high heat. Add the garlic and cook until fragrant, about a minute.
- Add the flour to the sausage, sprinkling it evenly. Cook for about 30 seconds over medium high heat then turn the heat to medium-low. Add the chicken broth, Italian seasoning and pepper. Stir the mixture well to deglaze the pan.
- Turn the pot to low. Pour the pasta water into the pan, followed by the heavy cream. Slowly bring the mixture to a gentle simmer until you reach medium high heat, then reduce the heat until the sauce is just simmering. Simmer the sauce for about 4-6 minutes, stirring occasionally.
- Add the parmesan cheese to the sauce a little at a time, stirring well until it is fully mixed into the sauce. Combine the sauce with the cooked pasta and stir well until the pasta is fully covered. (see notes)
- Add the chopped spinach and stir for about a minute until it wilts while the pasta is still hot, then serve and enjoy!
Cup of Yum
Notes
- Use a large, deep skillet for cooking and mixing the pasta and sauce; if unavailable, combine in a large bowl after cooking.
- Add spinach while the sauce is hot to allow it to wilt naturally; reheat spinach separately if needed.
- When using frozen spinach, cook and drain it before adding to prevent excess moisture which might thin the sauce.
- Dry spinach well with paper towels to maintain sauce consistency.
Nutrition Information
Calories
645kcal
(32%)
Carbohydrates
47g
(16%)
Protein
19g
(38%)
Fat
42g
(65%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
14g
(70%)
Trans Fat
0.1g
(5%)
Cholesterol
117mg
(39%)
Sodium
556mg
(23%)
Potassium
399mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
1656IU
(33%)
Vitamin C
5mg
(6%)
Calcium
120mg
(12%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8 Servings
Amount Per Serving
Calories 645
% Daily Value*
| Calories | 645kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 19g | 38% |
| Fat | 42g | 65% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 14g | 70% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 117mg | 39% |
| Sodium | 556mg | 23% |
| Potassium | 399mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1656IU | 33% |
| Vitamin C | 5mg | 6% |
| Calcium | 120mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.