Cooking Lucid
Creamy Tomato and Spinach Pasta with Sausage
Transform weeknight pasta into a comforting and delicious meal with this creamy tomato and sausage dish, bursting with flavor and tender spinach. It's a family-friendly favorite that's surprisingly quick to make.
Prep 15 min
Cook 25 min
Total 40 min
Serves 6
Ingredients
Step 1 — For the Pasta
- 1 lb Italian sausage (mild or hot), casings removed
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 4 cups fresh spinach
- 12 oz dried pasta (penne, rigatoni, or rotini)
- 1/2 tsp dried basil
- Salt and black pepper to taste
- Optional: Grated Parmesan cheese for serving
Instructions
- 1
Cook Sausage and Sauté Aromatics
In a large pot or Dutch oven, cook the Italian sausage over medium-high heat, breaking it up with a spoon, until browned. Remove sausage with a slotted spoon and set aside, leaving about 1 tbsp of drippings in the pot (add olive oil if needed). Add the chopped onion and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 minute more until fragrant.
- 2
Add Tomatoes and Simmer
Pour in the crushed tomatoes, dried basil, salt, and pepper. Bring to a simmer, scraping up any browned bits from the bottom of the pot. Reduce heat and let simmer gently for 10 minutes.
- 3
Cook Pasta and Finish Sauce
While the sauce simmers, cook the pasta according to package directions until al dente. Drain the pasta, reserving about 1 cup of pasta water. Return the cooked sausage to the pot. Stir in the heavy cream and fresh spinach. Cook until the spinach wilts, about 2-3 minutes.
- 4
Combine and Serve
Add the drained pasta to the sauce. Toss to combine. If the sauce is too thick, add a splash of reserved pasta water until desired consistency is reached. Serve immediately, topped with grated Parmesan cheese if desired.
Nutrition per serving: 650 cal · 30g protein · 55g carbs · 30g fat
