Sausage Spinach Pasta
A quick one-pan pasta with Italian sausage, wilted spinach, and a simple tomato-Parmesan sauce. Ready in about 25 minutes and perfect for busy weeknights.
Ingredients
Main
- 12 oz pasta penne , rigatoni, or shells
- 1 lb Italian sausage casings removed
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 14 oz crushed tomatoes
- ½ cup chicken broth or vegetable
- 2 cups fresh spinach about 6 oz
- ¼ cup grated Parmesan
- 2 tbsp olive oil
- 1 tsp dried oregano
- ½ tsp red pepper flakes optional
- Salt and pepper to taste
- Fresh basil for garnish optional
Instructions
- Bring a large pot of salted water to a boil and cook pasta 1–2 minutes less than package directions. Reserve 1/2 cup pasta water, then drain.
- Heat olive oil in a large skillet over medium-high heat. Add sausage, breaking into pieces, and cook until browned, about 5–7 minutes. Transfer to a bowl and set aside.
- In the same skillet, add chopped onion and a pinch of salt. Cook 3–4 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds until fragrant.
- Add crushed tomatoes and broth, stir in oregano, and bring to a gentle simmer. Scrape up browned bits from the pan for extra flavor.
- Return sausage to the skillet, add the partially cooked pasta and spinach. Toss until spinach wilts. Stir in Parmesan and add reserved pasta water a splash at a time until sauce is the desired consistency. Season with salt and pepper.
- Top with extra Parmesan and fresh basil if desired. Serve hot.
Notes
- Swap in turkey or chicken sausage for a leaner option.
- Use gluten-free pasta if needed and adjust cook time.
- Add mushrooms or sun-dried tomatoes for extra flavor.
- Reserve pasta water to loosen the sauce as needed.
Nutrition
Calories: 540kcalCarbohydrates: 52gProtein: 28gFat: 22gSaturated Fat: 7gSodium: 820mgSugar: 6g
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