Creamy Sausage and Spinach Skillet
Ingredients
- 1 poundItalian sausage (bulk or removed from casings)
- 1 mediumyellow onion
- 3 clovesgarlic
- 5 ouncesspinach (fresh)
- ½ cupheavy cream
- ½ cupchicken broth
- ¼ cupParmesan cheese (grated)
- 1 tablespoonolive oil
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Grate 1/4 cup Parmesan cheese.
Method
- 01
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound sausage and cook, breaking it into bite-sized pieces with a wooden spoon, until browned and cooked through, about 6–8 minutes. Transfer to a plate.
- 02
In the same skillet, add the diced onion and cook over medium heat for 3–4 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- 03
Pour in 1/2 cup chicken broth and scrape up any browned bits from the bottom of the pan. Stir in 1/2 cup heavy cream and bring to a gentle simmer.
- 04
Return the cooked sausage to the skillet. Add the fresh spinach in handfuls, stirring until wilted, about 2 minutes.
- 05
Stir in 1/4 cup grated Parmesan, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes. Simmer for 1–2 minutes until the cheese melts and the sauce thickens slightly.
- 06
Taste and adjust seasoning as needed. Serve over pasta, rice, or crusty bread.
Spice Tips
For deeper warmth, add 1/4 teaspoon smoked paprika to the cream. For more heat, increase the red pepper flakes to 1/2 teaspoon or add a pinch of cayenne. Fresh basil or parsley stirred in at the end brightens the dish.
Leftovers keep in an airtight container for up to 3 days and reheat gently on the stovetop. For extra richness, use Italian sausage with fennel. You can swap spinach for kale (add it a minute earlier) or use frozen spinach thawed and drained.