If you’re looking for a quick simple meal, then this creamy sausage pasta is for you. Shallots, tons of garlic, Italian sausage, and spinach are all tossed and coated in a flavorful creamy cheese sauce. Doesn’t that sound de-lush-ous?! And it’s all done in about 30 minutes.
Cook pasta until al dente - 2 minutes less than the recommended packet directions. Don’t forget to add salt to the water. Check out how to cook pasta for tips. Drain and set aside..
Place a large 12” skillet over medium heat and add olive oil. Add the finely diced shallots and saute for about 3 minutes until softened and just starting to turn color.
Add garlic, salt, crushed red pepper, and pepper and sauté until fragrant - about 1 minute.
Add the sausages and break it up as you stir. I use a flat wooden spatula or good sturdy spoon to break it up. Cook until browned.
Add in the baby spinach in batches. Add a handful at a time and stir to make it wilt then continue with remaining until it’s all added. You’ll see it wilts to nothing.
Lower the heat and stir in the cream and nutmeg.
Add the Romano cheese. Continue to cook, stirring, until it starts to simmer. Do not let it boil.
Add the cooked pasta and combine until it’s all coated. Remove from heat. The sauce will appear very loose. Do not worry. It needs to sit for at least 10 minutes for it to thicken up. Stir as it sits and you will notice the sauce will go from loose to creamy, coating the pasta and sausage beautifully.
I’ve prepared this ahead and let it sit while taking the pictures. After an hour or so, I warmed it up on the stove top over low heat, stirring here and there, for about 10 minutes. It warmed up beautifully and didn’t separate.
Creamy Sausage Pasta with Spinach https://www.thegeneticchef.com/creamy-sausage-pasta/