Spicy Sausage Pasta
This simple, delicious Spicy Sausage Pasta is such a great meal that truly satisfies. Italian sausage is the hit in this recipe and you can take the heat to the level you prefer. A creamy parmesan tomato sauce, the perfect hint of Italian seasoning and spinach for some veggies too! The best pasta dinner!
Servings: 8
Ingredients
- 12 oz short pasta we use rigatoni
- olive oil
- 1 onion small diced
- 1 lb mild Italian sausage
- 3-4 garlic cloves minced
- 2 can tomatoes with juices (diced, or crushed for saucier pasta, approx. 14.5 oz. cans)
- 1 c chicken broth
- 1/2 c heavy cream
- 1 tsp Italian seasoning
- 1/4 tsp cayenne more or less to adjust spiciness
- 1/2 tsp crushed red pepper
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/2 c grated parmesan plus more for serving
- 3 oz. baby spinach
- ¼ c chopped fresh basil optional
Instructions
- Cook pasta to al dente according to package instructions. While pasta cooks, add a tablespoon olive oil to a deep skillet or dutch oven at medium high and add onion. Cook for a few minutes or until translucent. Add in the Italian sausage and break into chunks. Brown and cook until 165°F. Drain excess grease and set meat and onion aside, loosely covered if desired.
- Set the heat to medium/medium low and add tomatoes, broth, cream, garlic, and seasoning and stir. Bring to a simmer and allow to cook for about 10 minutes or until slightly thickened and reduced. Stir in the parmesan cheese and stir well until melted. Add spinach and allow to wilt.
- Once spinach is wilted, add the freshly cooked pasta and sausage and onion mixture. Stir to toss and coat evenly. Add the freshly chopped basil over top and serve.
Notes
If you want a super saucy pasta, try the following: Double the amount of cream and parmesan and use crushed tomatoes instead of diced. Stir in a cup of marinara with the cream.
Store leftovers in an airtight container for up to 4 days. I don't recommend freezing this pasta dish, refrigerate the leftovers for optimal flavor. To reheat, microwave for about 2 minutes.
Cook your Italian sausage to an internal temperature of 165°F. Some sausage can still retain a slightly pink look so using a meat thermometer is a good idea.
Make sure to cook your pasta al dente. This will keep the pasta from getting overly mushy when it simmers in the sauce for a few minutes. No one wants soggy, mushy pasta!
Nutrition
Calories: 516kcal | Carbohydrates: 51g | Protein: 20g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 65mg | Sodium: 839mg | Potassium: 600mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1454IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 3mg