Make this easy, creamy Italian sausage pasta in one pot for a quick weeknight dinner that the whole family will love. It is ready in under 30 minutes.
Author:Avery
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings 1x
Category:Dinner
Method:Stovetop
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
1 pound Italian sausage, casings removed
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1 (14.5 ounce) can diced tomatoes, undrained
4 cups chicken broth
12 ounces rigatoni or penne pasta
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream
2 cups fresh spinach
1/2 cup grated Parmesan cheese
Instructions
Place a large, deep skillet or Dutch oven over medium-high heat. Add the olive oil.
Add the Italian sausage to the skillet. Break the sausage apart with a spoon and cook until browned, about 5 to 7 minutes. Drain off any excess grease.
Add the chopped onion to the skillet with the sausage and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the diced tomatoes (with juice), chicken broth, dry pasta, Italian seasoning, salt, and pepper. Stir everything together well.
Bring the mixture to a boil, then reduce the heat to medium-low, cover the skillet, and simmer for 12 to 15 minutes, or until the pasta is tender and most of the liquid is absorbed. Stir occasionally to prevent sticking.
Remove the skillet from the heat. Stir in the heavy cream and fresh spinach until the spinach wilts.
Stir in the grated Parmesan cheese until the sauce is creamy and smooth. Serve immediately.
Notes
For a spicy kick, use hot Italian sausage or add 1/2 teaspoon of red pepper flakes with the Italian seasoning.
If you do not have heavy cream, you can substitute it with half-and-half, though the sauce will be slightly thinner.
This recipe works well with smoked sausage if you prefer a different flavor profile.