Creamy Sausage Pasta
User Reviews
4.7
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
8
-
Calories
351 kcal
-
Course
Main Course
-
Cuisine
American
Creamy Sausage Pasta
Description
This recipe begins with sautéing shallots and garlic in salted butter for a soft, fragrant base. Ground pork is added with black pepper, dried parsley, oregano, Italian seasoning, fennel seed, paprika, red pepper flakes, and salt to create a delicately spiced sausage mixture browned in the pan. Excess fat is drained to keep the sauce from becoming greasy.
Chicken broth, half-and-half, and drained diced tomatoes are combined and brought to a gentle boil. Penne pasta cooks directly in this flavorful liquid, absorbing the rich sauce over about eight minutes until al dente. Parmesan cheese is incorporated gradually off heat, stirring until melted to thicken the sauce further. Fresh spinach is stirred in last to wilt gently, and the dish is finished with bright fresh basil.
This pasta is ideal as a filling main dish providing creaminess, tender sausage, and balanced herbaceous notes. Its mildly spicy kick comes from red pepper flakes and paprika. The fresh greens add color and texture contrast while enhancing the flavor profile. Serve immediately to enjoy the warm, creamy pasta with juicy sausage and fresh herbs.
Nutrition information varies by brands and serving size; check ingredients for accuracy. Store leftovers in airtight containers and reheat gently to preserve texture and flavor.
Ingredients
- 2 tablespoons butter salted
- 3/4 cup shallot chopped
- 1 tablespoon garlic minced
- 1 pound ground pork
- 1 1/2 teaspoons black pepper
- 1 teaspoon parsley dried
- 1 teaspoon oregano dried
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon fennel seed
- ¼ teaspoon paprika
- ½ teaspoon red pepper flakes
- 4 cups chicken broth
- 1 cup half-and-half
- 15 ounces diced tomatoes 1 can, drained
- 1 penne pasta box, 13.25 ounces
- 3 ounces spinach fresh
- 2 cups Parmesan Cheese added slowly, shredded
- 2 tablespoons basil snipped, fresh
Instructions
- Heat the butter in a large skillet or dutch oven over medium heat.
- Add the onion and garlic. Saute for 3-4 minutes or until the shallot is softened and translucent.
- Add the ground pork, black pepper, parsley, oregano, Italian seasoning, salt, fennel seed, paprika and red pepper flakes. Cook and stir for 5-7 minutes or until all of the pork is browned. Drain off any fat.
- Pour in the broth, half & half and diced tomatoes (drained). Bring to a gentle boil over medium low heat.
- Add the pasta and cook for about 8 minutes or until the pasta is al dente. Stir several times during this to promote even cooking.
- Turn the heat to low and add in the parmesan cheese, a couple of tablespoons at a time, stirring between each addition to allow the cheese to melt completely before adding more.
- Stir in the spinach. Allow this to sit for a minute or two so that the spinach wilts slightly.
- Top with fresh basil and serve immediately.
- Store any leftovers in an airtight container in the fridge.
Notes
- Nutrition varies by ingredient brands; consult a nutrition calculator for precise info.
- Store leftovers in airtight containers and reheat gently to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 351 kcal
% Daily Value*
| Calories | 351kcal | 18% |
| Carbohydrates | 10g | 3% |
| Protein | 22g | 44% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 78mg | 26% |
| Sodium | 1219mg | 51% |
| Potassium | 500mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 1557IU | 31% |
| Vitamin C | 11mg | 12% |
| Calcium | 387mg | 39% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
You'll Also Love
