Try this Creamy Sausage Pasta recipe, or contribute your own.
Suggest a better descriptionSource: Chelsea's Messy Apron
1. Pasta: Set large colander in sink with glass mug or liquid measuring cup in center of colander (this is so you don't forget to grab some pasta water before draining the pasta. Bring large pot of water to a boil. Generously salt the water and then cook pasta according to package instructions subtracting 1.5 minutes from what package indicates. Use glass mug to remove a big scoop of pasta water (set aside for now) and then drain pasta and set aside. Don't rinse under cool water.
2. Sausage: Meanwhile add 1 tablespoon olive oil to large heavy bottom skillet. Heat to medium-high heat and add in the sausage, 1/2 teaspoon Italian seasoning, and salt and pepper to taste ( I add 1/2 teaspoon of each). Cook, crumbing with wooden spoon until browned. Use slotted spoon to remove sausage unto paper towel lined plate. Leave any grease behind, but if there is more than 1 tablespoon grease, drain off the excess.
3. Garlic: reduce heat to medium. Add butter to skillet. Once melted, add garlic and tiny pinch of salt and pepper. Cook until golden, about 30 seconds. Pour in 1/2 cup of chicken broth. It should sizzle and boil, scrape up any browned bits off the bottom of pan. Once this 1/2 cup is mostly evaporated, add in the other 1/2 cup. Stir.
4. Cream sauce: add in the heavy cream, parmesan cheese and sun dried tomatoes. Simmer, over medium-heat, stirring occasionally for 3-5 minutes or until it thickens up and slightly reduced. Sauce shouldn't boil., reduce heat/stir more frequently if needed. Once sauce is thickened, mix through remaining 1 tsp Italian seasoning and dijon mustard.
5. Toss: add spinach and pasta and use tongs to toss into the cream sauce until the sauce thickens, nicely and coats pasta. and spinach cools down (1-2 minutes). If needed (sauce is too thick) slowly add in the set aside pasta water. After tossing for about a minute, add in set aside sausage and continue to toss.
6. Serve immediately. Top individual plates with touch more parmesan if desired and fresh thyme or basil if using. We love serving some crusty toasted sourdough on side to sop up extra sauce. Pasta is best enjoyed right after being tossed.
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Serving Size: 1 Serving (173g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 510 | ||
Calories from Fat: 236 (46%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.2g | 35 % | |
Saturated Fat 14.2g | 71 % | |
Monounsaturated Fat 8.3g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 73.6mg | 23 % | |
Sodium 1320.3mg | 46 % | |
Potassium 641.9mg | 17 % | |
Total Carbohydrate 62.9g | 18 % | |
Dietary Fiber 9.4g | 38 % | |
Sugars, other 53.5g | ||
Protein 9.7g | 14 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 510
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