Italian Sausage Pasta
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Unrated
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Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
709 kcal
Italian Sausage Pasta
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Garlicky Italian sausage pasta with sun-dried tomatoes and spinach is an easy, filling dinner recipe that comes together in just 25 minutes!
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Ingredients
- 8 ounces whole wheat pasta such as penne, orecchiette, or farfalle, short cut
- 2 tablespoons extra-virgin olive oil
- 1 pound Italian turkey sausage sweet or hot
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper ground
- ¼ teaspoon red pepper flakes plus more to taste
- 3 garlic minced (about 1 tablespoon, cloves
- ½ cup dry white wine or low-sodium chicken broth
- ¼ cup sun-dried tomatoes drained, patted dry, and chopped, in oil
- 1 cannellini beans or other white beans, rinsed and drained, 15 ounce can
- 1 tablespoon sun-dried tomato oil from the jar above
- 1 tablespoon butter unsalted
- 1 lemon zest and juice, small
- ⅓ cup Parmesan Cheese plus additional for serving, freshly grated
- 4 cups baby spinach about 4 ounces, roughly chopped
Instructions
- Make sure you have all of your ingredients prepped and ready to go. This recipe moves fast! Bring a large pot of salted water to a boil. Cook the pasta to al dente according to package instructions. Reserve 1 cup pasta water (don’t forget!), then drain.
- Meanwhile, in a large Dutch oven or similar large, deep pan, heat the 2 tablespoons olive oil over medium-high. Squeeze the sausages from their casings into the pot. With a wooden or similar sturdy spoon or spatula (I love my meat chopper), break up the sausage into small pieces and cook until browned and cooked through, about 5 to 8 minutes. If at any point the pan looks dry and the sausage starts to really stick, add a little more oil as needed.
- Add the salt, black pepper, red pepper, and garlic and cook, stirring constantly, for 30 seconds.
- Pour in the wine, scraping up any bits that have collected on the bottom of the pan. Cook until the wine has reduced by approximately half, about 1 minute.
- Reduce the heat to low. Add the white beans, sun-dried tomatoes, pasta, and ½ cup of the reserved pasta water. Heat gently and stir until well combined and the sauce starts to come together, about 1 to 2 minutes. If at any point the pasta looks dry, splash in a little additional pasta water as needed.
- Remove the pan from the heat. Add the sun-dried tomato oil, butter, Parmesan, lemon zest (zest the lemon right over the pasta), and lemon juice. Keep stirring until combined and the noodles are coated in a silky sauce.
- A few handfuls at a time, stir in the baby spinach until it wilts. Serve topped with additional Parmesan to taste.
Notes
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese before serving.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating
- .
- TO STORE: Refrigerate leftovers in an airtight container for up to 4 days.
- TO REHEAT: Reheat gently in the microwave or on the stovetop with a splash of chicken stock (or water) to keep the pasta from drying out. Sprinkle with additional Parmesan cheese before serving.
- TO FREEZE: Freeze pasta in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating according to the instructions above.
Nutrition Information
Show Details
Serving
1(of 4)
Calories
709kcal
(35%)
Carbohydrates
78g
(26%)
Protein
37g
(74%)
Fat
28g
(43%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
12g
(60%)
Trans Fat
0.1g
(5%)
Cholesterol
75mg
(25%)
Potassium
1191mg
(25%)
Fiber
8g
(32%)
Sugar
5g
(10%)
Vitamin A
3268IU
(65%)
Vitamin C
65mg
(72%)
Calcium
247mg
(25%)
Iron
18mg
(100%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 709 kcal
% Daily Value*
| Serving | 1(of 4) | |
| Calories | 709kcal | 35% |
| Carbohydrates | 78g | 26% |
| Protein | 37g | 74% |
| Fat | 28g | 43% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 75mg | 25% |
| Potassium | 1191mg | 25% |
| Fiber | 8g | 32% |
| Sugar | 5g | 10% |
| Vitamin A | 3268IU | 65% |
| Vitamin C | 65mg | 72% |
| Calcium | 247mg | 25% |
| Iron | 18mg | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
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