This pasta with sausage and spinach is a hearty, satisfying dinner that comes together in about 30 minutes! Zesty Italian sausage, fresh spinach, garlic, lemon, and plenty of Parmesan cheese make every bite rich and flavorful. It’s the kind of meal that feels like a treat even on a Tuesday night.
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Photography by BEA MORENO.
Before You Get Started
A few quick tips that make a real difference with this recipe:
- Use a very large skillet or Dutch oven. You’ll need plenty of room to fold in the spinach and toss everything together at the end. A 14-inch skillet or a Dutch oven works best.
- Grate the Parmesan yourself. Pre-grated cheese doesn’t melt as smoothly. A freshly grated wedge gives you a creamier, more cohesive finish.
- Save a cup of pasta water before you drain. The starchy water helps loosen the sauce and makes it cling to the pasta. Stir in a splash at the end if things look too dry.
How to Make Pasta with Sausage and Spinach
This quick skillet dinner is simple enough for a weeknight but good enough for company. Here’s how to pull it together:
Step 1: Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta according to package directions, just until al dente.
Before you drain it, scoop out about a cup of the starchy cooking water and set it aside. You may want it later to loosen the sauce.
Drain the pasta and set aside.
Step 2: Brown the Sausage
In a large Dutch oven or very large skillet, heat the olive oil and butter together over medium heat.
Once the butter melts, add the sausage and cook for 5 to 7 minutes, breaking it into crumbles with a wooden spoon. You want it fully cooked through and nicely browned in spots. That browning adds real depth of flavor.
⇢ Sweet vs. spicy is your call. Sweet Italian sausage is the crowd-pleaser, especially for kids. Hot or spicy sausage works great if your family likes a bit of heat. Turkey Italian sausage is a lighter option that works just as well here.
Step 3: Build the Sauce
Add the minced garlic and cook, stirring constantly, for 30 seconds until fragrant.
Pour in the chicken broth and white wine, scraping up any browned bits from the bottom of the pan. That’s flavor you don’t want to leave behind.
Let the liquid come to a bubble, then simmer until it reduces by about half, around 4 minutes. The sauce will concentrate and become more savory as it cooks down.
⇢ No wine? No problem. Swap in additional chicken broth for an alcohol-free version. A dry white wine like Sauvignon Blanc or Chardonnay gives the best flavor when you do use it.
Step 4: Add the Spinach
Fold in the baby spinach and toss gently. It wilts fast, usually within 1 to 2 minutes. Pull the pan off the heat just as the greens start to soften so they stay bright and don’t turn dark or mushy.
⇢ Want to use kale or Swiss chard instead? Those heartier greens need a few extra minutes to soften. Cover the pan and let them steam for 3 to 4 minutes before moving on.
Step 5: Finish and Serve
Stir in the cooked pasta, freshly grated Parmesan, and lemon zest. If the sauce looks a little thick or the pasta seems dry, add a splash of the reserved pasta water and toss again.
Taste and season with salt and red pepper flakes. Serve right away and top with extra Parmesan and fresh parsley if you’d like.
⇢ Want a creamier sauce? Stir in a splash of heavy cream along with the Parmesan in the last step. It turns this into a rich, creamy pasta that feels even more indulgent.
Ways to Make This Pasta Your Own
This recipe is flexible and forgiving. A few easy swaps worth knowing:
- Swap the pasta shape. Medium shells work especially well because they catch the sausage and sauce, but penne, orecchiette, bow ties, and rigatoni all hold up nicely.
- Use a different green. Kale or Swiss chard can replace the spinach. Cover the pan and give those heartier greens 3 to 4 extra minutes to soften before finishing the dish.
- Add some bulk. A can of drained petite-diced tomatoes or rinsed white beans blends right in. Sauteed mushrooms are a nice addition as well.
- Finish with fresh herbs. Stir in basil, parsley, thyme, or oregano at the very end for a bright, herby lift.
- Make it creamy. A splash of heavy cream stirred in with the Parmesan turns this into a richer, silkier sauce.
- Halve the recipe. This makes a generous 8 servings. Everything scales down easily for a smaller family.
Excellent recipe. I doubled the spinach only because I love spinach. I will be making this recipe often.
– Cathy
Serving Suggestions
This is a complete meal on its own, but if you’d like to round it out, here are the pairings that work best:
Bread:
Salads & Vegetables:
Storage
Leftovers will keep in an airtight container in the refrigerator for 3 to 4 days. I don’t recommend freezing this pasta, as it tends to get mushy when thawed.
To reheat: Place the pasta in a skillet or saucepan, cover, and warm over low heat until it reaches the desired temperature. Add a splash of chicken broth to loosen things up if needed. You can also reheat individual portions in the microwave. Just be careful not to let it boil or cook too long, or the pasta will soften past the point of no return.
Frequently Asked Questions
What can I substitute for cream in this pasta?
This recipe doesn’t use cream. The sauce is built from chicken broth, white wine, Parmesan, and lemon. If you want a creamier version, a splash of heavy cream stirred in at the end works beautifully. Start with a couple of tablespoons and add more to taste.
When should I add the spinach to the pasta?
Add it at the very end, just before you pull the pan off the heat. Baby spinach wilts in 1 to 2 minutes, and removing it from the heat right as it softens keeps it bright green and tender rather than dark and overcooked.
Can I use frozen spinach instead of fresh?
Yes. Thaw it completely and squeeze out as much water as possible before adding it to the pan. Otherwise it can water down the sauce. Use about 5 ounces of frozen spinach in place of the 10-ounce bag of fresh.
What pasta shapes work best for this recipe?
Short, sturdy shapes are your best bet. Medium shells, penne, orecchiette, and bow tie pasta all work well because they hold onto the sausage and sauce. Avoid long thin noodles like spaghetti or angel hair, which don’t pair as naturally with chunky meat sauces.
Can I make this without wine?
Absolutely. Just substitute the white wine with an equal amount of additional chicken broth. The sauce will be slightly less complex, but still very good. If you have it, a small squeeze of lemon juice stirred in at the end can help replicate a little of that bright acidity.
More Easy Italian Sausage Dinners
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Watch How to Make It
Pasta with Sausage and Spinach
Equipment
- large skillet or Dutch oven
Ingredients
- 1 lb. dried medium shells, penne, orecchiette, or bow tie pasta
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 lb. Italian sausage, casings removed
- 3 garlic cloves, minced or pressed
- ¾ cup chicken broth
- ¼ cup white wine (or substitute with additional chicken broth)
- 10 ounces fresh baby spinach leaves
- ¾ cup freshly grated Parmesan cheese, plus extra for garnish
- 1 teaspoon lemon zest
- Pinch of red pepper flakes
- Optional garnish: chopped fresh parsley
Instructions
- Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain and set aside.
- In a large Dutch oven or very large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the broth and wine, scraping any browned bits from the bottom of the pan. Bring to a bubble, then simmer until the liquid reduces by about half, about 4 minutes.
- Fold in the spinach and toss gently until it just starts to wilt, about 1 to 2 minutes. Remove from heat.
- Stir in the cooked pasta, Parmesan, and lemon zest. If the sauce seems dry, add a splash of reserved pasta water and toss to combine. Taste and season with salt and red pepper flakes.
- Serve immediately, garnished with additional Parmesan and fresh parsley if desired.
Notes
- Use a large pan. A 14-inch skillet or Dutch oven gives you enough room to toss everything together without the spinach spilling over.
- Grate your own Parmesan. Pre-grated cheese doesn’t melt as smoothly. A freshly grated wedge gives you a creamier, silkier finish.
- Save the pasta water. The starchy cooking water helps loosen the sauce and makes it cling to the pasta. Add a splash at the end if the dish looks dry.
- White wine substitute: Use additional chicken broth for an alcohol-free version.
- Sausage options: Sweet, mild, or spicy Italian sausage all work. Turkey Italian sausage is a lighter option.
- Greens swap: Kale or Swiss chard can replace the spinach. Cover the pan and allow 3 to 4 extra minutes for those heartier greens to soften.
- Creamy version: Stir in a splash of heavy cream along with the Parmesan for a richer sauce.
- Smaller batch: Recipe makes about 8 servings. Cut all ingredients in half for a smaller family.
- Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days. Not recommended for freezing.
- Reheating: Warm in a covered skillet over low heat with a splash of broth to loosen. Avoid boiling or the pasta will get mushy.
Nutrition
Originally published in January, 2021, this post was updated in April, 2026.
Absolutely delicious. First recipe with you and I am definitely returning
Thank you, Carolyn! We’re glad you enjoyed it.
Delicious!!
I didn’t put all the spinach in thinking it sounded overwhelming. I was wrong. Next time making as written. Thanks!
We’re so glad you enjoyed it, Kathy!
It’s on my rotation now. So simple to make and delicious. We are vegan and you can easily use vegan sausage, broth and cheese.
Thank you, Lisa! We’re so glad you enjoyed it and were able to make it work for you.
Delicious
Thanks, Nata!
Blair, once again, THANK YOU!
I prepared and served your Pasta with Sausage and Spinach alongside your Brown Sugar Glazed Carrots (bourbon variation) and for dinner last night and it was a huge hit. Both dishes were so easy to make and very flavorful. I did use a few pots and pans, but given the meal I had just cooked, my wife didn’t mind in the least.
Again, thank you, Blair!
You’re very welcome, Russell! We’re so glad you enjoyed them.
Excellent recipe. I doubled the spinach only because I love spinach. I will be making this recipe often.
Yay! Thank you, Cathy. I’m so glad that it was a hit!
Delicious. I had broccoli on hand and used it instead of the spinach and added a shallot. It was perfect.
I’m so glad to hear that! Thanks, Wendy!