Spicy Sausage Pasta
A bold and comforting dish featuring creamy sauce, hearty Italian sausage, and just the right kick of heat.
Equipment
- Large Pot
- Skillet
Ingredients
- 12 oz short pasta like rigatoni
- 2 tablespoons olive oil
- 1 small onion diced
- 1 lb mild Italian sausage
- 3-4 cloves garlic minced
- 2 cans tomatoes approx. 14.5 oz cans with juices
- 1 cup chicken broth
- 1/2 cup heavy cream
- 1 teaspoon Italian seasoning
- 1/4 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon crushed red pepper
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 cup grated parmesan cheese plus more for serving
- 3 oz baby spinach
- 1/4 cup chopped fresh basil optional
Instructions
- Cook the pasta in a large pot of salted boiling water according to package instructions until al dente. Drain and set aside.
- In a skillet, heat olive oil over medium-high heat. Add diced onion and sauté until translucent, about 3-4 minutes.
- Add the Italian sausage, breaking it into chunks, and cook until browned and cooked through (internal temperature should be 165°F).
- Drain any excess grease, then add garlic, tomatoes with juices, chicken broth, heavy cream, Italian seasoning, cayenne, crushed red pepper, salt, and black pepper. Stir to combine.
- Bring the mixture to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Stir in grated parmesan cheese until melted, then add spinach and let it wilt in the sauce.
- Toss the cooked pasta into the skillet, mixing until coated in the sauce.
- Serve immediately, garnished with fresh basil and extra parmesan cheese.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.