Creamy Tomato Sausage Pasta with Spinach
Ingredients
- 1 poundItalian sausage (sweet or hot, your preference)
- 1 mediumyellow onion
- 3 clovesgarlic
- 1 can (28 ounces)crushed tomatoes
- ½ cupheavy cream
- 1 poundpasta (penne or rigatoni)
- 3 cupsfresh spinach
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
- ½ cupparmesan cheese
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 10 minutes), then drain and set aside.
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Remove sausage from its casing and crumble it into the pan. Cook, breaking it apart with a spoon, until browned (about 5–7 minutes). Transfer to a plate.
- 03
In the same skillet, add onion and cook until softened, about 3 minutes. Add garlic and red pepper flakes, stir for 30 seconds until fragrant.
- 04
Pour in crushed tomatoes and bring to a simmer. Cook for 5 minutes to let flavors meld.
- 05
Stir in heavy cream and return the sausage to the pan. Simmer for 2 minutes.
- 06
Add spinach and stir until wilted, about 1 minute. Season with salt and pepper to taste.
- 07
Toss cooked pasta into the sauce until well coated. Divide among bowls and top with parmesan cheese.
Spice Tips
For a touch more warmth, increase the red pepper flakes to 1/2 teaspoon or add a small pinch of cayenne to the sauce. A fresh squeeze of lemon juice over the finished pasta brightens the richness of the cream.
Make ahead: the sauce can be prepared up to 1 day in advance without the spinach. Reheat gently and add fresh spinach just before serving. Leftovers keep for 3 days in the fridge.