Save This Creamy Sausage and Spinach Penne is perfect for weeknights when you crave something comforting yet speedy. The way savory sausage melts into the silky sauce gets everyone asking for seconds. Add wilted spinach and perfectly cooked penne and you have a soul-satisfying dinner with minimal fuss.
I started making this dish after a busy weekday when my fridge was almost bare. Spinach and sausage always seem to pair so well together and this recipe proved to be a keeper. Now my sister claims it as her go-to for surprise guests.
Ingredients
- Penne pasta: Ideal for soaking up the creamy sauce and giving the dish a classic texture look for Italian brands made with durum wheat for best bite
- Italian sausage: Brings robust flavor and richness choose fresh links or bulk sausage with fennel and herbs for punch
- Baby spinach: Adds a fresh note and gentle earthiness make sure leaves are vibrant green no wilting
- Heavy cream: Makes the sauce rich and luscious opt for full fat cream for best texture
- Garlic: Fresh cloves boost the savory depth look for firm bulbs without sprouts
- Onion: Essential for background sweetness select yellow onions for mellow flavor
- Parmesan cheese: For salty sharp kick pick real Parmigiano Reggiano and grate just before serving
- Olive oil: For sautéing brings fruitiness and blends flavors extra virgin is best
- Salt and black pepper: Key for balancing flavors freshly cracked pepper rounds it out
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the penne and stir right away to prevent sticking. Cook two minutes less than package directions for an al dente bite. Reserve half a cup of pasta water before draining so you can loosen the sauce later if needed.
- Brown the Sausage:
- Heat olive oil in a deep skillet over medium heat until shimmering. Remove sausage casing and crumble into the pan. Let sausage sit untouched for two to three minutes so the edges crisp and caramelize. Break up meat and continue to cook until browned all over and no pink remains.
- Sauté the Aromatics:
- Add diced onion and minced garlic to the pan with sausage. Use a wooden spoon to scrape any browned bits from the bottom. Keep the heat medium-low so onions soften slowly and garlic does not burn. Stir often for about seven minutes until everything smells deeply savory.
- Deglaze and Create Sauce:
- Pour in heavy cream and a splash of reserved pasta water. Gently stir to lift any sticky flavor bits left from sautéing. Bring mixture to a gentle simmer let it bubble for five minutes so the sauce thickens slightly and the flavors meld.
- Add Spinach and Cheese:
- Add all the baby spinach to the pan. Use tongs to fold it into the hot sauce until just wilted the leaves should remain a vibrant green. Stir in half the parmesan and taste for seasoning. Add salt and pepper as needed for your liking.
- Combine Pasta and Finish:
- Add drained penne directly to the sauce skillet. Toss everything so penne is evenly coated and glossy. If sauce is too thick add a bit more reserved pasta water. Finish with remaining parmesan cheese and check for seasoning.
Save This recipe feels special because parmesan cheese brings that memorable finish. My nephew always asks for extra at the table. Serving this at family gatherings has made our chilly evenings way more cheerful.
Storage Tips
Refrigerate leftovers in a tight container up to three days. To reheat add a spoonful of milk and warm gently on the stove until creamy again. Avoid microwaving on high since cream sauces can separate quickly.
Ingredient Substitutions
Swap penne with fusilli or rigatoni if you prefer. Use turkey or chicken sausage in place of pork for a lighter version. For a vegetarian spin substitute sausage with sautéed mushrooms and add a dash of smoked paprika.
Serving Suggestions
Serve right away with a side of crusty bread to mop up extra sauce. A light green salad with balsamic vinaigrette pairs well for freshness. Sprinkle with extra parmesan and cracked pepper at the table for finish.
Cultural Context
This dish borrows warmth from Italian comfort foods featuring pasta, sausage, and creamy sauces. It blends weeknight practicality with classic flavors you might find in a bustling trattoria.
Seasonal Adaptations
Add halved cherry tomatoes in summer for a burst of sweet acidity Swap spinach for kale or collard greens in winter Top with roasted squash cubes during autumn to bring a touch of sweetness
Success Stories
A friend made this for their first dinner date and the creamy sauce won rave reviews. More than one family member will sneak seconds when you turn your back. Perfect for impromptu potlucks or surprise visitors.
Freezer Meal Conversion
Prepare through step four and cool completely. Transfer sauce base and cooked pasta to an airtight freezer bag. Thaw fully and finish with spinach and parmesan before serving for a fast homemade meal.
Save This dish is sure to warm you up any night of the week and bring comfort to your table. Serve with extra parmesan for the ultimate finish.
Kitchen Q&A
- → Can I use chicken sausage instead of pork?
Yes, chicken sausage works well and offers a lighter flavor profile. Adjust seasoning as needed.
- → What type of cream should be used?
Heavy cream creates a rich, silky sauce. For lighter options, try half-and-half or milk.
- → Do I need to cook the spinach separately?
No, add spinach directly to the pan near the end; it wilts quickly in the heat.
- → What is the best pasta shape for this dish?
Penne is preferred for its tube shape, but rigatoni or fusilli also hold sauce well.
- → How can I make it vegetarian?
Substitute sausage with meatless options or mushrooms, keeping the creamy spinach base intact.
- → Can leftovers be reheated?
Yes, gently reheat on the stovetop with a splash of milk or cream to maintain texture.