Pasta with Sausage and Spinach
This pasta with sausage and spinach is a hearty skillet dinner ready in 30 minutes, with Italian sausage, fresh greens, garlic, white wine, and plenty of Parmesan.
Servings 8 people
Calories 489kcal
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
Serving: 1/8 of the recipe | Calories: 489kcal | Carbohydrates: 45g | Protein: 20g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 690mg | Potassium: 491mg | Fiber: 3g | Sugar: 2g | Vitamin A: 3441IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 3mg