Creamy Italian Sausage Penne
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Hearty penne pasta tossed with savory Italian sausage, garlic, spinach, and a rich tomato cream sauce. This 30-minute dinner is the kind of satisfying, no-fuss pasta that everyone at the table will love.
Ingredients
- 12 oz penne pasta
- 1 lb Italian sausage, casings removed
- 4 cloves garlic, minced
- 1 can (14 oz) crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup chicken broth
- 2 cups fresh baby spinach
- 1/2 cup grated parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- Salt and pepper to taste
- Fresh basil for serving
Instructions
- Cook penne in a large pot of salted boiling water until al dente per package directions. Reserve 1/2 cup pasta water before draining.
- Meanwhile, cook Italian sausage in a large skillet over medium-high heat, breaking it up, until browned. Drain excess fat.
- Add garlic and red pepper flakes, cooking 30 seconds until fragrant.
- Stir in crushed tomatoes, heavy cream, and chicken broth. Bring to a gentle simmer and cook for 5-6 minutes until sauce thickens slightly.
- Add spinach and stir until wilted, about 1 minute.
- Add drained pasta to the skillet and toss to coat. If sauce is too thick, add a splash of reserved pasta water.
- Stir in parmesan and season to taste. Serve topped with fresh basil.
Notes
Use mild or hot Italian sausage depending on your preference. Baby spinach wilts quickly and adds nutrition without much effort. Reserve some pasta water before draining — a splash added to the sauce makes it extra silky.
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