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Creamy Italian sausage pasta coated in Parmesan sauce with wilted spinach
Isaac blogger

Creamy Sausage Pasta with Spinach

Creamy sausage pasta made with Italian sausage, garlic, Parmesan, and fresh spinach in a rich, comforting cream sauce—ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner / Main Course
Cuisine: Italian-Inspired / American
Calories:
Ingredients Method

Ingredients
  

  • 16 oz pasta penne, rigatoni, shells, fusilli
  • 1 lb alcohol-free Italian sausage, casings removed
  • 1 tbsp olive oil
  • ½ sweet onion finely chopped
  • 3 –4 garlic cloves minced
  • 1 tsp red pepper flakes optional
  • ¾ cup heavy cream
  • ½ cup chicken broth
  • 5 oz fresh spinach
  • ¾ cup grated Parmesan
  • Salt and black pepper to taste
  • Optional: lemon zest extra Parmesan, parsley

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Cook pasta in salted boiling water until al dente according to package directions. Reserve ½ cup pasta water, then drain.
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Add Italian sausage and cook, breaking it into crumbles, until fully cooked through, no longer pink, and hot throughout.
  6. Add the chopped onion and cook 2–3 minutes until softened.
  7. Stir in garlic and red pepper flakes (if using) and cook about 30 seconds until fragrant.
  8. Pour in chicken broth to deglaze the pan, scraping up any browned bits.
  9. Reduce heat to medium and stir in heavy cream, salt, and pepper.
  10. Simmer gently about 5 minutes until slightly thickened.
  11. Stir in Parmesan cheese until melted and smooth.
  12. Add spinach and cook 1–2 minutes until just wilted.
  13. Add cooked pasta and toss to coat evenly.
  14. Use reserved pasta water as needed to loosen the sauce.
  15. Simmer 1–2 minutes until heated through, then remove from heat and serve.
  16. Cooking Notes
  17. Servings: Serves 4
  18. Doneness: Sausage is done when fully cooked through, no longer pink, and hot throughout.
  19. Sauce Tip: Simmer gently to avoid separating the cream sauce.
  20. Rest Time: Let sit 2–3 minutes before serving so the sauce settles.