Ingredients
Scale
- 12 oz (340 g) Italian sausage (mild or spicy, your choice)
- 8 oz (225 g) your favorite pasta (penne, rigatoni, or fettuccine)
- 1 cup cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 cup fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and freshly ground black pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Bring a large pot of salted water to a boil. Add your preferred pasta and cook until al dente, according to package instructions. Drain and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Remove sausage from casing if using links, and cook until browned, about 5-7 minutes, breaking it apart into crumbles.
- Add minced garlic to the skillet, cooking for 1 minute until fragrant. Toss in halved cherry tomatoes, cooking for another 2-3 minutes until softened.
- Pour in the heavy cream and stir well. Lower heat and add grated Parmesan cheese, cooking until melted and thickened. Season with salt and pepper.
- Add the cooked pasta to the skillet, tossing to coat with the creamy sauce. Stir in fresh spinach and cook until wilted, about 1-2 minutes. Garnish with fresh basil if desired and serve immediately.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat gently on the stovetop or microwave, adding a splash of cream or broth if necessary.
- Pair with garlic bread or a crisp green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Flexible
Nutrition
- Serving Size: 1 plate
- Calories: 550 Kcal
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg