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Square overhead shot of a bowl of pasta with sausage and spinach
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5 from 16 votes

Pasta with Sausage and Spinach

Pasta with Sausage and Spinach is a quick and simple 30-minute recipe for a delicious homemade dinner -- even on your busiest weeknights!
Course Dinner
Cuisine Italian
Keyword Italian Sausage Pasta, pasta with sausage and spinach
Prep Time 10 minutes
Cook Time 20 minutes
0 minutes
Total Time 30 minutes
Servings 6 - 8 people
Calories 490kcal
Author Blair Lonergan


  • 1 lb. dried medium shells, penne, orecchiette, or bow tie pasta
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 lb. Italian sausage, casings removed
  • 3 garlic cloves, minced or pressed
  • ¾ cup chicken broth
  • ¼ cup white wine (or sub with additional chicken broth)
  • 10 oz. fresh baby spinach leaves
  • ¾ cup grated Parmesan cheese, plus extra for garnish
  • 1 teaspoon lemon zest
  • Pinch of red pepper flakes
  • Optional garnish: chopped fresh parsley


  • Cook pasta in a large pot of salted boiling water according to package instructions for al dente. Drain and set aside.
  • Meanwhile, in a large Dutch oven or very large skillet, heat the oil and butter over medium heat until the butter melts. Add the sausage and cook until browned, breaking up the large chunks with a wooden spoon – about 5-7 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. Let it bubble, then simmer until the liquid reduces by at least half, about 4 minutes.
  • Fold in the spinach and toss gently, just until the spinach starts to wilt, about 1-2 minutes. Remove from the heat.
  • Stir in the cooked pasta, cheese, and lemon zest. Taste and season with salt and red pepper flakes. Serve immediately and garnish with additional cheese and/or parsley.


  • Use a very large skillet (like my 14-inch cast iron pan) or a Dutch oven so that you have plenty of room to toss all of the pasta, sauce, and other ingredients.
  • Freshly-grated Parmesan cheese is best for flavor and texture, but in a pinch you can substitute with a can of powdered, pre-grated Parmesan.
  • Reserve some of the pasta water and use this to thin the sauce and add moisture to the finished dish, if desired.
  • Use a high-quality dry white wine that you would actually like to drink. Good options include Sauvignon Blanc or Chardonnay.
  • When zesting the lemon, be careful that you only scrape off the thin outer layer of the fruit. You don't want any of the bitter white pith in your dish.
  • If you're cooking for a smaller family, cut all of the ingredients in half. This recipe makes a very large portion!


Serving: 1/8 of the recipe | Calories: 490kcal | Carbohydrates: 45g | Protein: 20g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 55mg | Sodium: 683mg | Potassium: 502mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3448IU | Vitamin C: 13mg | Calcium: 162mg | Iron: 2mg