Creamy Spinach Sausage Pasta is a hearty, crave-worthy pasta that comes together in minutes. Pair it with a simple salad and you’ll have a memorable dinner on the table in about 30 minutes. It’s become a favorite for cool-weather nights and is sure to be one at your house, too.
My family loves pasta in all forms, but I’m a little picky about mine—I want noodles cooked al dente, a sauce that clings to every bite, and a balance of vegetables, meat, cheese, and bright flavor. This Creamy Spinach Sausage Pasta checks all of those boxes while staying uncomplicated enough for the busiest nights. I often make it for company because it’s impressive without requiring much hands-on time, leaving me free to visit with guests.
This recipe gives you fast, flavorful comfort that’s easy to prepare and satisfying to eat.
Cook’s Notes
- If you can find bulk hot Italian sausage, that’s convenient, but you can also buy links, remove the casings, and break them apart to make bulk sausage. I recommend hot Italian sausage for this dish because a touch of heat complements the cream and spinach. If you prefer mild, use mild sausage; if you like a little extra kick and only have mild sausage, add 3/4 teaspoon crushed red pepper flakes when browning the meat.
- I prefer orecchiette because the small “ear” shapes capture sauce, sausage, and spinach beautifully. If you can’t find orecchiette, small shells or another short pasta with good holding power work well.
- Use heavy cream—not milk or half-and-half—to achieve the right silky texture. You only need a small amount of cream; the finished dish will be lightly coated rather than swimming in sauce.
- For the cheese, Grana Padano or Parmesan both work. Grana Padano is a little milder and less salty, but Parmesan is a fine substitute. Use freshly grated or shaved cheese rather than pre-grated powder for the best melting and flavor.
- When combining pasta with the pan sauce, some starchy pasta water helps the sauce cling. If you’re using a scoop to transfer pasta directly from the pot to the skillet you don’t need to drain fully; otherwise reserve about a cup of pasta water before draining and add a few splashes as you toss the pasta into the sauce.
Before you start cooking, see how easy Creamy Spinach Sausage Pasta is to make
Creamy Spinach Sausage Pasta
Rebecca Lindamood
Ingredients
- 1 pound bulk hot Italian sausage or links with casings removed
- 1 pound Orecchiette pasta or small shells
- 2 cloves garlic thinly sliced or minced
- 4 cups packed baby spinach leaves about 6–8 ounces
- 1/2 cup homemade or low-sodium chicken stock
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan or Grana Padano plus extra for serving
- 6 large basil leaves thinly sliced
Instructions
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Bring a large pot of salted water to a boil and cook the orecchiette or small shells according to package directions for al dente. If you drain the pasta in a colander, reserve about 1 cup of the pasta water before draining.
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In a large skillet over medium-high heat, break up the Italian sausage and cook until browned and crumbly, about 7–9 minutes. Transfer the browned sausage to a paper towel–lined plate with a slotted spoon. Pour off most of the fat from the pan and return the skillet to the heat. Add the garlic and cook until fragrant, about 30 seconds.
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Pour in the chicken stock and bring to a boil, scraping the bottom of the pan to release browned bits. Add the heavy cream and boil until slightly thickened. Return the sausage to the skillet and toss to coat.
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Add the spinach and grated cheese, then add the pasta directly from the pot into the skillet. If you drained the pasta, add a few splashes of the reserved pasta water. Toss until the spinach wilts and the cheese melts, creating a light, creamy sauce that coats the pasta. Stir in the sliced basil and serve with extra grated cheese.
Video
Nutrition
Carbohydrates: 44g
Protein: 18g
Fat: 26g
Saturated Fat: 11g
Cholesterol: 68mg
Sodium: 535mg
Nutritional information is an estimate provided as a courtesy. Calculate nutrition using the exact ingredients you use if needed.
