Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 12 oz penne pasta (or your favorite short pasta)
- 2 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes (chopped, oil-packed preferred)
- 3 cloves garlic (minced)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes (optional for extra heat)
- Salt and black pepper to taste
- 1 tbsp olive oil
Instructions
- Bring a large pot of salted water to a boil. Add the penne pasta and cook according to the package directions until it is al dente. Before draining, reserve about half a cup of the pasta water, then drain the rest and set the pasta aside.
- While the pasta is boiling, heat the olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon as it cooks. Sauté until the sausage is browned and fully cooked through. If there is excess grease, you can drain a portion of it, leaving about a tablespoon for flavor.
- Lower the heat to medium. Add the minced garlic and chopped sun-dried tomatoes to the skillet with the sausage. Cook for about 1 to 2 minutes until the garlic becomes fragrant, being careful not to burn it. Sprinkle in the Italian seasoning and red pepper flakes if you are using them.
- Pour in the chicken broth and heavy cream. Use your spoon to scrape up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and let it cook for 3 to 5 minutes until the sauce begins to thicken slightly.
- Stir in the fresh baby spinach and the grated Parmesan cheese. Continue to stir until the spinach has wilted and the cheese has completely melted into the sauce. This should only take a minute or two.
- Add the cooked pasta to the skillet. Toss everything together until the noodles are well-coated in the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency. Season with salt and pepper to taste and serve immediately.
- Cook Time: 30 minutes
- Diet: None