Creamy Tomato and Spinach Pasta with Italian Sausage

Creamy Tomato and Spinach Pasta with Italian Sausage ingredients

• 12 oz penne or rigatoni pasta
• 1 lb mild or hot Italian sausage, casings removed
• 1 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 28 oz canned crushed tomatoes
• 1/2 cup heavy cream
• 5 oz fresh spinach
• 1/2 cup Parmesan cheese, grated, plus more for serving
• 1/4 cup fresh basil, chopped, for garnish
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp red pepper flakes (optional)

How to make Creamy Tomato and Spinach Pasta with Italian Sausage

1. Bring a large pot of salted water to a rolling boil. Add 12 ounces of penne or rigatoni pasta and cook according to package directions until al dente. Reserve 1 cup of the starchy pasta water before draining the pasta. Drain thoroughly and set aside.
2. While the pasta cooks, heat a large skillet or Dutch oven over medium-high heat. Add the 1 pound of Italian sausage (casings removed) and break it up with a wooden spoon. Cook for 6-8 minutes, stirring frequently, until the sausage is browned and cooked through. Drain off any excess grease and remove the sausage to a plate, leaving about 1 tablespoon of rendered fat in the pan.
3. Reduce the heat to medium. Add 1 tablespoon of olive oil to the pan if needed, along with 1 finely chopped yellow onion. Sauté for 4-5 minutes, stirring occasionally, until the onion softens and becomes translucent.
4. Stir in 3 minced garlic cloves and 1/4 teaspoon of optional red pepper flakes, cooking for just 1 minute until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
5. Pour in the 28 ounces of canned crushed tomatoes, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and let it cook for 10 minutes to allow the flavors to meld.
6. Uncover the sauce and stir in 1/2 cup of heavy cream until fully incorporated. The sauce will turn a beautiful creamy orange color.
7. Add the 5 ounces of fresh spinach to the sauce, stirring gently until it wilts completely, which usually takes 2-3 minutes. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
8. Return the cooked Italian sausage and drained pasta to the skillet with the sauce. Toss everything together until the pasta is evenly coated.
9. Stir in 1/2 cup of grated Parmesan cheese and 1/4 cup of fresh chopped basil. Taste and adjust seasoning with more salt, pepper, or red pepper flakes as desired. Serve immediately, garnished with additional Parmesan cheese and fresh basil.

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