Creamy Sausage Pasta (Printable Version)
Tender penne tossed with golden sausage, cherry tomatoes and spinach in a silky Parmesan cream sauce.
# Ingredients:
→ Pasta
01 -
8 ounces penne pasta
→ Base
02 -
1 tablespoon extra virgin olive oil
03 -
1 pound sausage (mild or spicy, casings removed)
04 -
3 cloves garlic, finely chopped
→ Vegetables
05 -
1 cup cherry tomatoes, halved
06 -
1 cup baby spinach
→ Sauce
07 -
1 cup heavy whipping cream
08 -
1/2 cup freshly grated Parmesan cheese
09 -
1 teaspoon dried Italian herbs
10 -
Salt and freshly ground black pepper to taste
→ Garnish
11 -
Fresh basil leaves (optional)
# Steps:
01 -
Boil a large pot of salted water and cook the penne pasta until al dente according to package instructions. Drain and set aside.
02 -
Heat olive oil in a spacious skillet over medium heat. Add sausage, breaking it apart with a spatula, and sauté until golden brown and fully cooked, about 5-7 minutes.
03 -
Add chopped garlic and halved cherry tomatoes to the skillet. Stir occasionally for 2-3 minutes until tomatoes soften and release their juices.
04 -
Add baby spinach to the mixture and cook just until wilted, about 1-2 minutes.
05 -
Reduce heat and pour in the heavy whipping cream, stirring well to combine. Gradually add grated Parmesan cheese and dried Italian herbs, mixing until cheese is fully melted and sauce becomes rich and creamy.
06 -
Season with salt and freshly ground black pepper to taste. Add the drained penne pasta to the skillet, ensuring each piece is well-coated with sauce.
07 -
Serve hot, garnished with fresh basil leaves if desired.
# Notes:
01 -
For a lighter version, substitute half-and-half for the heavy cream.
02 -
The pasta reheats well the next day; store in an airtight container in the refrigerator.