Ingredients
- 8 oz penne pasta
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 lb Italian sausage, casings removed
- 3 cloves garlic, minced
- 5 cups fresh spinach
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Red pepper flakes (optional)
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil.
- Add the penne pasta and cook according to the package instructions until al dente (typically around 8-10 minutes).
- Drain the pasta and set it aside.
- Prepare the Sausage:
- In a large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add the Italian sausage, breaking it apart with a spoon or spatula.
- Cook for about 5-7 minutes, stirring occasionally until the sausage is browned and fully cooked.
- Add Garlic:
- Stir in the minced garlic, cooking it for an additional minute until it becomes fragrant. Avoid letting the garlic burn.
- Wilt the Spinach:
- Add the fresh spinach to the skillet, stirring it into the sausage mixture.
- Cook for about 2-3 minutes or until the spinach is wilted and softened.
- Create the Creamy Sauce:
- Pour in 1 cup of heavy cream, stirring continuously to combine it with the sausage and spinach.
- Gradually add the Parmesan cheese, stirring as you go to help it melt smoothly into the cream, creating a rich, creamy sauce.
- Season the Sauce:
- Add salt and pepper to taste, and sprinkle in red pepper flakes if you prefer a bit of heat.
- Stir well to ensure the sauce is evenly seasoned.
- Combine with Pasta:
- Add the cooked penne pasta to the skillet, tossing it gently to coat each piece of pasta in the creamy sauce.
- Ensure the pasta is well mixed with the sausage, spinach, and sauce.
- Serve:
- Serve the pasta warm, garnished with extra Parmesan cheese if desired.
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