Sausage Pasta
Ingredients
- 1 pound rigatoni or penne
- 1 tablespoon olive oil
- 1 pound Italian sausage, casings removed
- 1 small onion, diced
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes, optional
- 1 14.5-ounce can diced tomatoes
- 1 cup tomato sauce
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 3 cups baby spinach
- Salt and pepper
- Fresh basil, for serving
Instructions
Cook the Pasta: Cook the pasta in salted water until al dente. Reserve 1 cup pasta water, then drain.
Brown the Sausage: Heat the olive oil in a large skillet. Add the sausage and cook, breaking it up, until browned.
Cook the Aromatics: Add the onion and cook until softened. Stir in the garlic and red pepper flakes and cook for 30 seconds.
Make the Sauce: Add the diced tomatoes and tomato sauce. Simmer for 8-10 minutes, then stir in the cream and parmesan.
Toss: Add the pasta and spinach. Toss until the spinach wilts and the pasta is coated, adding reserved pasta water as needed.
Serve: Season with salt and pepper and serve with basil and extra parmesan.
Weeknight Pasta with Depth
The sausage does most of the flavor work here. Browning it well builds the base for the sauce, and the cream softens the tomato without turning the dish heavy.
Use a pasta shape with ridges or tubes so the sauce and sausage cling to it.
Serving Ideas
Serve with garlic bread, a green salad, roasted vegetables, or sauteed broccolini. It is hearty enough as a main dish but simple enough for a weeknight.
Variations
Use spicy sausage for more heat or chicken sausage for a lighter version. Kale, arugula, or chopped broccoli can replace the spinach.
For a brighter finish, add lemon zest or a splash of pasta water with a squeeze of lemon right before serving.
