Description
This Creamy Sausage Pasta blends Italian sausage, rigatoni, roasted red peppers, and spinach in a rich, savory cream sauce loaded with Parmesan and cream cheese. Simple ingredients and easy steps make this a perfect weeknight main course that’s both hearty and comforting.
Ingredients
Units
Scale
Sauce
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/2 teaspoon mustard powder
- 1/2 teaspoon onion powder
Sausage/Peppers/Pasta
- 1 lb. Italian sausage (hot or sweet)
- 1/2 cup dry white wine (Pinot Grigio or Chardonnay recommended, or substitute chicken broth)
- 1 Tablespoon tomato paste
- 3 cloves garlic, minced
- 7 oz. jar roasted red peppers, drained (about 1 cup; diced tomatoes or sun dried tomatoes can be used instead)
- 1 1/2 cups spinach (or substitute with kale)
- 4 oz. cream cheese, softened
- 3/4 cup Parmesan cheese, shredded
- 1/2 lb. rigatoni (or any pasta of choice)
- Fresh parsley, to garnish
- Red pepper flakes, to garnish
Instructions
- Prepare the Sauce: In a large measuring cup with a spout, combine chicken broth, heavy cream, Italian seasoning, mustard powder, and onion powder. Set aside. Measure out the remaining ingredients before starting.
- Cook the Sausage: Cut the sausage into 1/2-inch thick slices. In a large high-walled skillet, heat 6 tablespoons of water over medium heat. Add the sausage, cover, and cook for 10 minutes, stirring halfway through. Remove the lid, increase heat slightly, and cook until browned (about 5–7 minutes). Transfer sausage to a plate and set aside.
- Start Cooking Pasta: Meanwhile, bring a pot of salted water to a boil for the rigatoni. Cook pasta to al dente according to package instructions while working through the following steps.
- Deglaze the Pan: Drain excess grease from the skillet, leaving the browned bits. Add white wine, tomato paste, and minced garlic. Set to medium heat and use a silicone spatula to deglaze (“clean”) the bottom of the pan. Let this mixture bubble gently and reduce by half, about 4 minutes.
- Add Sauce Mixture: Stir the prepared sauce mixture from step 1 into the skillet. Bring to a boil, then reduce to a simmer. Add drained roasted red peppers and stir in softened cream cheese to melt into the sauce.
- Simmer the Sauce: Let the sauce simmer, uncovered, while the pasta cooks. Once pasta is ready, drain and set aside.
- Finish the Sauce: Reduce heat to low. Gradually sprinkle in shredded Parmesan cheese, stirring continuously until smooth and creamy. Add the spinach (or kale), cooked sausage (with any juices), and cooked pasta. Stir thoroughly to combine and heat through.
- Garnish and Serve: Top with fresh parsley and red pepper flakes before serving. Enjoy!
Notes
- Pinot Grigio or Chardonnay work best for the wine; chicken broth is a good substitute.
- Sweet or spicy Italian sausage, either links or ground, can be used.
- Try diced tomatoes or sun dried tomatoes in place of roasted red peppers for a different flavor.
- Kale can be used instead of spinach; add it earlier as it takes longer to soften.
- Any pasta shape works—rigatoni, penne, or your favorite.
- This dish stores well: refrigerate in an airtight container up to 3 days, or freeze for 3 months.
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 540
- Sugar: 5g
- Sodium: 1050mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0.2g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 95mg
