This Italian Sausage Pasta is a rich and flavorful dish that combines hearty sausage, creamy sauce, and tender pasta with the vibrant flavors of sun-dried tomatoes and baby spinach. It’s perfect for a cozy dinner that’s easy to prepare yet impressive in taste.
Ingredients
- 1 lb (450 g) Italian sausage
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried marjoram
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed rosemary
- 1/4 teaspoon dried thyme leaves
- 1/4 teaspoon red pepper flakes
- 12 oz (340 g) uncooked rigatoni
- 1/2 cup (120 ml) low-sodium chicken broth
- 1 1/4 cups (300 ml) heavy cream
- 2/3 cup (60 g) freshly grated Parmesan cheese
- 2/3 cup (100 g) sun-dried tomatoes, julienne cut, packed in oil, drained
- 4-5 cups (120-150 g) baby spinach
- Salt, to taste
Step-by-Step Instructions
1. Cook the Italian Sausage
- Brown the sausage:
Start by heating a large skillet over medium heat. Add 1 lb (450 g) Italian sausage to the skillet, breaking it up with a spoon as it cooks. After 3-4 minutes, when the sausage is starting to brown, add 1 finely chopped small onion to the skillet. - Cook until browned:
Continue cooking until the sausage is browned and the onions are soft, stirring occasionally. This should take about 5-7 minutes. Once the sausage and onions are ready, reduce the heat to low. - Add garlic and spices:
Add 3 minced garlic cloves, 1 teaspoon dried marjoram, 1/2 teaspoon freshly ground black pepper, 1/4 teaspoon crushed rosemary, 1/4 teaspoon dried thyme leaves, and 1/4 teaspoon red pepper flakes to the skillet. Stir constantly for 1 minute until the garlic is fragrant and the spices are well distributed. - Plate the sausage mixture:
Remove the sausage mixture from the skillet, place it on a plate, and cover it with foil to keep warm.
2. Cook the Pasta
- Cook the rigatoni:
While the sausage is cooking, bring a large pot of salted water to a boil. Cook 12 oz (340 g) of rigatoni according to the package directions until al dente. Drain the pasta well and set it aside.
3. Make the Creamy Sauce
- Deglaze the skillet:
In the same skillet used for the sausage, add 1/2 cup (120 ml) low-sodium chicken broth. Increase the heat to medium-high and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits add incredible flavor to the sauce. - Add the cream:
Once the broth has deglazed the skillet, pour in 1 1/4 cups (300 ml) heavy cream. Bring the mixture to a boil, then reduce the heat to a simmer. Allow the sauce to reduce by about half, which may take 15-20 minutes. Stir occasionally to prevent the cream from scorching. - Incorporate the cheese and tomatoes:
Once the sauce has reduced, turn the heat to low and stir in 2/3 cup (60 g) freshly grated Parmesan cheese and 2/3 cup (100 g) julienned sun-dried tomatoes. Cook until the cheese is fully melted and the sauce is smooth.
4. Combine and Serve
- Add the spinach:
Stir in 4-5 cups (120-150 g) baby spinach to the sauce. Cook just until the spinach wilts, which should take about 2-3 minutes. - Combine with pasta and sausage:
Return the sausage mixture to the skillet, then add the cooked rigatoni. Stir everything together until the pasta is well coated with the creamy sauce and the sausage is evenly distributed. Season with salt to taste. - Serve hot:
Serve the pasta hot, garnished with extra Parmesan cheese and freshly ground black pepper if desired.
Tips for the Best Italian Sausage Pasta
- Pasta Shape: While rigatoni works well, you can also use other medium pasta shapes like ziti, rotini, elbow, medium shells, cavatappi, or penne.
- Texture Variety: Break up the Italian sausage into a mix of small and slightly larger pieces for a more interesting texture in the dish.
- Sauce Reduction: The cream and chicken broth mixture should reduce by about half, which may take up to 20 minutes. This step is crucial for achieving a thick, rich sauce.
- Sun-Dried Tomatoes: Make sure to drain the oil from the sun-dried tomatoes before adding them to the dish to avoid an overly oily sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Due to the high cream content, this dish does not freeze well, as the texture may change upon reheating.
Nutritional Information
- Servings: 4-6 servings
- Calories per serving: 620 kcal
- Total Fat: 40 g
- Saturated Fat: 20 g
- Cholesterol: 130 mg
- Sodium: 800 mg
- Total Carbohydrates: 42 g
- Dietary Fiber: 3 g
- Sugars: 5 g
- Protein: 22 g
Conclusion
This Creamy Italian Sausage Pasta is the perfect comfort food, combining rich flavors and satisfying textures. The combination of spicy Italian sausage, creamy Parmesan sauce, and tender pasta creates a dish that’s sure to be a hit at your dinner table. Serve it with a side salad and crusty bread for a complete meal. Enjoy every bite of this hearty, delicious pasta dish!
