Indulge in the ultimate comfort food with this Creamy Garlic Sausage & Spinach Pasta. Savory sausage and vibrant spinach mingle in a luxurious, garlicky cream sauce, all nestled over your favorite pasta. It's a restaurant-quality dish that comes together surprisingly quickly for a satisfying weeknight meal or a special occasion.
Detailed Recipe
Ingredients:
Pasta: 12 ounces of your favourite pasta shape (penne, rigatoni, rotini work well)
Sausage: 1 pound Italian sausage (sweet or spicy, casings removed)
Aromatics:
- 2 tablespoons olive oil
- 2 cloves garlic, minced
Spinach: 5 ounces baby spinach, roughly chopped
Creamy Base:
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
Seasonings:
- Salt and black pepper to taste
- Optional: Pinch of red pepper flakes for a kick
Instructions:
- Cook the Pasta: Cook the pasta according to package directions until al dente—reserve ½ cup pasta water before draining and set aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat while the pasta cooks. Add the sausage and cook, breaking it up with a spoon, until browned and cooked. Drain off any excess grease.
- Sauté Garlic & Spinach: Add the minced garlic to the sausage and cook for about 30 seconds, until fragrant. Stir in the spinach and cook until wilted, about 1-2 minutes.
- Create the Sauce: Reduce heat to low. Pour in the heavy cream and stir, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes or until the sauce thickens slightly.
- Finish & Serve: Stir in the Parmesan cheese until melted. Add the cooked pasta and a splash or two of reserved pasta water to loosen the sauce if needed—season with salt, pepper, and red pepper flakes (if using). Serve immediately with additional Parmesan cheese, if desired.
Tips:
- Pasta choice: To hold the sauce well, choose a pasta shape with ridges or curves.
- Adjust the creaminess: Use more pasta water for a thinner sauce or less for a thicker sauce.
- Add-ins: Try adding sliced mushrooms or sun-dried tomatoes for extra flavour.
