Description
A rich and creamy Italian sausage pasta dish featuring sun-dried tomatoes, garlic, and spinach in a decadent Parmesan cream sauce. Perfect for a comforting weeknight meal with vibrant flavors and a smooth texture.
Ingredients
Scale
Pasta and Sauce
- 12 oz pasta (penne or fettuccine)
- 1 tablespoon olive oil
- 1 lb Italian sausage (casings removed)
- 3 cloves garlic (minced)
- 1 teaspoon crushed red pepper flakes (optional)
- 1/2 cup sun-dried tomatoes (chopped, oil-packed and drained)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 2 cups baby spinach (optional)
- Salt and pepper to taste
- Chopped fresh basil for garnish
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Brown Sausage: In a large skillet over medium heat, heat the olive oil and cook the Italian sausage, breaking it apart with a spoon, until browned and cooked through, about 7 to 8 minutes.
- Sauté Garlic & Spices: Add the minced garlic and red pepper flakes to the skillet, cooking for 1 minute until fragrant.
- Add Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 2 minutes to release their flavor.
- Make Cream Sauce: Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add Cheese: Stir in the grated Parmesan cheese until melted and the sauce becomes creamy.
- Toss Pasta & Spinach: Add the cooked pasta and baby spinach (if using) to the skillet, tossing until the pasta is fully coated in the sauce and the spinach has wilted.
- Season & Serve: Season with salt and pepper to taste. Serve hot, garnished with chopped fresh basil and additional Parmesan cheese if desired.
Notes
- You can substitute turkey or chicken sausage for a lighter option.
- Use half-and-half instead of heavy cream for a lower-fat version.
- For extra richness, stir in a tablespoon of cream cheese when adding the cream and broth.
