Creamy Tomato Pasta with Browned Sausage and Spinach
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (28 oz)crushed tomatoes
- ½ cupheavy cream
- 2 cupsfresh spinach
- 1 poundpasta (pappardelle or rigatoni)
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- ½ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese (for serving)
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 9–11 minutes. Drain and set aside.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add sausage, breaking it into bite-sized pieces with a wooden spoon. Cook for 6–8 minutes until browned and cooked through. Transfer to a plate.
- 03
In the same skillet, add diced onion and cook for 3–4 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
- 04
Pour in crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Simmer for 8 minutes.
- 05
Stir in 1/2 cup heavy cream and return the sausage to the pan. Add spinach and cook, stirring, for 2 minutes until the spinach wilts.
- 06
Add cooked pasta to the sauce and toss gently to combine. Taste and adjust seasoning. Serve topped with parmesan.
Spice Tips
For gentle warmth, the recipe's red pepper flakes are subtle. For more heat, increase them to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or parsley stirred in at the end adds brightness without changing the cozy character of the dish.
Sausage can be prepared up to 12 hours ahead. The finished dish stays warm for 5 minutes; serve immediately for the best texture. Substitute kale for spinach if preferred.