Italian Sausage Pasta Recipe

A scrumptious Italian Sausage Pasta loaded with browned sausage, onions, garlic, rigatoni, sundried tomatoes, and spinach, all in an easy creamy parmesan sauce.

Course main meal pasta

Cuisine Italian

Keyword Italian sausage and pasta, Italian sausage pasta recipe, pasta with Italian sausage

Prep Time 5

Cook Time 35

Servings servings

Calories 707kcal

Author Beth Pierce

Ingredients

1 lb. Italian Sausage
1 small onion finely chopped
3 cloves garlic minced
1 teaspoon dried marjoram
½ teaspoon fresh ground black pepper
¼ teaspoon crushed rosemary
¼ teaspoon dried thyme leaves
¼ teaspoon red pepper flakes
12 ounces uncooked rigatoni
½ cup chicken broth low sodium
1¼ cup heavy cream
⅔ cup fresh grated Parmesan cheese
⅔ cup sun-dried tomatoes julienne cut packed in oil drained
4-5 cups baby spinach
Salt to taste

Instructions

Start browning the Italian Sausage in a large skillet over medium heat. After 3-4 minutes, add the onion and continue cooking until the sausage is browned and the onions are soft. Reduce the heat to low. Add the garlic, marjoram, black pepper, rosemary, thyme leaves, and red flakes pepper, cooking for 1 minute while stirring constantly. Plate the sausage mixture and cover it with foil.
Meanwhile, cook the pasta according to the package directions and drain well.
Add the chicken broth to the skillet working to deglaze the bottom and collect all the brown bits. Add the heavy cream to the skillet. Bring to a boil and then reduce to a simmer. Let it reduce by about half.
Turn the heat to low and stir in the parmesan cheese, sundried tomatoes, and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add the sausage mixture and pasta to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.

Notes

Use a spoon to break up the Italian sausage, so you have some small pieces and a few larger pieces. Variety is good.
The cream and chicken broth mixture can take up to 20 minutes to reduce, so plan accordingly. Reduce by about 50%.
For optimal flavor, drain the oil from the sundried tomatoes.

Nutrition