Creamy Tomato Pasta with Sausage and Spinach
Ingredients
- 1 poundpasta (penne, rigatoni, or shells)
- 1 poundItalian sausage (bulk or casings removed)
- 4 clovesgarlic
- 1 can (28 oz)canned crushed tomatoes
- ½ cupheavy cream
- 3 cupsfresh spinach
- 2 tablespoonsolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes (optional)
- ½ cupparmesan cheese
Method
- 01
Bring a large pot of salted water to boil. Add pasta and cook until al dente (about 1 minute under package time). Drain, reserving 1 cup pasta water, and set aside.
- 02
While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add Italian sausage, breaking it into chunks with a wooden spoon. Cook for 5-7 minutes until browned and cooked through. Drain excess fat if needed.
- 03
Add minced garlic to the skillet and cook for 1 minute until fragrant.
- 04
Pour in crushed tomatoes, salt, pepper, and red pepper flakes. Simmer for 5 minutes, stirring occasionally.
- 05
Reduce heat to medium-low. Stir in heavy cream and spinach. Cook for 2-3 minutes, stirring gently, until spinach wilts.
- 06
Add cooked pasta to the skillet. Toss gently, adding pasta water a splash at a time until the sauce reaches a silky consistency (you may not need all of it).
- 07
Remove from heat. Stir in parmesan cheese. Taste and adjust salt and pepper. Serve hot.
Spice Tips
For a warming kick, increase red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or a squeeze of lemon juice brightens the finish. For earthiness, stir in 1 teaspoon of balsamic vinegar before serving.
Leftovers keep for 3 days in an airtight container and reheat gently over low heat, adding a splash of pasta water if needed.