Description
This creamy sun-dried tomato, spinach, and Italian sausage pasta recipe is a flavorful and satisfying meal perfect for weeknight dinners. Featuring a rich and velvety sauce made with tomato paste, white wine, chicken broth, and heavy cream, this dish combines savory Italian chicken sausage, tender baby spinach, and tangy sun-dried tomatoes tossed with perfectly cooked pasta. Topped with parmesan cheese, it delivers a delicious balance of creamy, savory, and slightly spicy flavors.
Ingredients
Scale
Sausage and Pasta
- 1/2 pound raw Italian chicken sausage (removed from casings; can also use pork sausage)
- 8 oz dried pasta (pipe rigate or shellbows recommended)
- 1–2 tablespoons extra virgin olive oil
Vegetables and Flavorings
- 1 small onion, diced (about 1/2 cup)
- 3 garlic cloves, finely chopped (about 3 tablespoons)
- ½ teaspoon red pepper flakes (optional, reduce if using spicy sausage)
- 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped
- 6 oz fresh or frozen baby spinach, coarsely chopped
Sauce Ingredients
- 4 tablespoons tomato paste
- 2 tablespoons all-purpose flour
- ¼ cup white wine
- 1½ cups chicken broth
- ½ cup heavy cream
- ½ teaspoon kosher salt (adjust to taste)
- ½ teaspoon freshly ground black pepper (adjust to taste)
Topping
- Parmesan cheese, for topping
Instructions
- Boil the pasta: Bring a large pot of lightly salted water to a boil to prepare for cooking the pasta.
- Cook the sausage: Heat a large skillet over medium-high heat with a splash of olive oil. Remove sausage from casings, crumble into the skillet, and cook for 2 to 3 minutes until mostly cooked through.
- Sauté onions and garlic: Push the sausage to the skillet edges, add diced onion and chopped garlic to the center, and cook together for 3 to 4 minutes until softened and fragrant.
- Add spices and thicken: Stir in red pepper flakes and tomato paste, cooking for 30 seconds to coat everything evenly. Add flour and stir until no dry flour remains.
- Deglaze with wine and broth: Pour in white wine and whisk until mostly evaporated. Gradually add chicken broth (a splash or two at a time), whisking continuously until smooth and fully combined.
- Cook pasta partially: Add pasta to the boiling water and cook for about 1 minute less than package instructions, as it will finish cooking in the sauce.
- Finish sauce and season: Continue whisking the sauce over medium heat until it bubbles gently and thickens, about 5 minutes. Whisk in heavy cream, then season with salt and pepper to taste. Reduce heat to keep warm if pasta is not yet al dente.
- Combine pasta and sauce: Drain pasta with a slotted spoon or colander and transfer directly into the skillet with the sauce, reserving some pasta water for later.
- Add spinach and sun-dried tomatoes: Fold in chopped spinach and sun-dried tomatoes gently to coat pasta completely. Let cook for another 1-2 minutes until sauce thickens further and spinach is wilted. Add reserved pasta water as needed to loosen the sauce.
- Serve: Spoon the creamy pasta into serving bowls and top with shaved parmesan cheese. Serve immediately for best flavor and texture.
Notes
- Use chicken sausage for a lighter option or pork sausage for richer flavor.
- If preferred, substitute pasta shapes like rigatoni or penne for pipe rigate or shellbows.
- Adjust red pepper flakes based on your heat preference or omit if the sausage is already spicy.
- Save some pasta water to adjust sauce consistency when combining pasta and sauce.
- For a dairy-free alternative, replace heavy cream with coconut cream and use dairy-free parmesan.
- Fresh spinach can be substituted with frozen spinach; just ensure it is thoroughly drained before adding.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
