Pasta with Sausage and Spinach
User Reviews
5
Pasta with Sausage and Spinach
Description
This recipe combines cooked medium shell pasta with Italian sausage that is browned in a mixture of olive oil and butter to develop flavor and texture. Garlic is added briefly to release aroma before deglazing the pan with chicken broth and white wine, which reduces to concentrate the sauce. Fresh spinach is folded in until just wilted, preserving its bright color and tender texture. Parmesan cheese and lemon zest are stirred in to create a creamy, savory finish that complements the depth of the sausage and the slight acidity from the wine and lemon.
The dish is served immediately, with optional garnishes like extra Parmesan or chopped parsley to add freshness and richness on top. The recipe accommodates different pasta shapes such as penne or bow tie and notes the importance of a large pan or Dutch oven for tossing the ingredients thoroughly.
Practical tips recommend using freshly grated Parmesan for optimal taste and suggest reserving pasta water to adjust sauce consistency if needed. White wine substitution with additional broth is provided for flexibility. Caution with lemon zest extraction helps avoid bitterness, and the recipe is scalable for smaller servings.
Ingredients
- 1 lb. medium shell pasta or penne, or orecchiette, or bow tie pasta
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb. Italian sausage casings removed
- 3 garlic cloves, minced or pressed
- ¾ cup chicken broth
- ¼ cup white wine (or sub with additional chicken broth)
- 10 oz. spinach fresh baby leaves
- ¾ cup Parmesan Cheese grated; plus extra for garnish
- 1 teaspoon lemon zest
- Pinch red pepper flakes
- fresh parsley optional garnish, chopped
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
- Meanwhile, in a large Dutch oven or very large skillet, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes.
- Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat.
- Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.
Notes
- Use a large skillet or Dutch oven to have enough space for tossing pasta and sauce evenly.
- Freshly grated Parmesan cheese provides better flavor and texture, but pre-grated cheese can be used if needed.
- Reserve some pasta cooking water to adjust sauce thickness and moisture as desired.
- Choose a quality dry white wine like Sauvignon Blanc or Chardonnay for cooking, or substitute with extra chicken broth.
- When zesting lemon, scrape only the colored outer layer to avoid adding bitterness from the white pith.
- This recipe yields large portions; halve the ingredients for fewer servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8people
Amount Per Serving
Calories 490 kcal
% Daily Value*
| Serving | 1/8 of the recipe | |
| Calories | 490kcal | 25% |
| Carbohydrates | 45g | 15% |
| Protein | 20g | 40% |
| Fat | 25g | 38% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 55mg | 18% |
| Sodium | 683mg | 28% |
| Potassium | 502mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3448IU | 69% |
| Vitamin C | 13mg | 14% |
| Calcium | 162mg | 16% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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