Tomato Spinach Sausage Pasta
You know those nights when you stare into the fridge and have zero ideas for dinner? We all have them. You want something fast, but also something that tastes like you actually tried.
This Tomato Spinach Sausage Pasta is that meal. It’s a one-pan wonder that comes together in about 30 minutes.
It’s simple, packed with flavor, and pretty hard to mess up. Let’s get cooking.
What You’ll Need
This recipe uses basic stuff you might already have. Don’t worry about exact measurements for everything; cooking should be flexible.
- 1 pound of your favorite pasta (like penne or rigatoni)
- 1 pound of Italian sausage (hot or mild, your call)
- 1 small yellow onion, chopped
- 3-4 cloves of garlic, minced
- 1 (28-ounce) can of crushed tomatoes
- 5 ounces of fresh baby spinach
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- 2 tablespoons of olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional, for some heat)
Pro Tips
I’ve made this dish hundreds of times. Here are a few things that make a big difference.
- Don’t Fear the Brown Bits: When you cook the sausage, let it get nice and brown. Those crispy bits stuck to the pan are pure flavor. Don’t scrape them away until you add the tomatoes.
- Save Your Pasta Water: Before you drain your pasta, save about a cup of the cooking water. It’s full of starch and helps make the sauce creamy and stick to the noodles.
- Wilt Spinach at the End: Add the spinach right at the very end. Turn off the heat and stir it in. The heat from the sauce is enough to wilt it perfectly without turning it into mush.
| Quick Facts | Details |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings | 4-6 people |
Tools Required
You don’t need any fancy gadgets for this.
- A large pot (for the pasta)
- A large skillet or Dutch oven (for the sauce)
- A knife and cutting board
- A colander
- A wooden spoon or spatula
Substitutions and Variations
This recipe is a great starting point. Feel free to change it up based on what you like or what you have in the kitchen.
Making it Your Own
You can swap out almost any ingredient. Use chicken sausage or even a plant-based version. If you don’t have spinach, kale or arugula will work just fine.
No heavy cream? A little milk or even a spoonful of cream cheese can add that creamy texture.
| Ingredient | Easy Swap | Notes |
|---|---|---|
| Italian Sausage | Ground Turkey | Cook it well |
| Spinach | Kale | Takes longer to cook |
| Heavy Cream | Coconut Milk | Adds different flavor |
| Parmesan | Pecorino Romano | Saltier cheese |
Make Ahead Tips
You can make the entire sauce a day or two ahead of time. Store it in an airtight container in the fridge.
When you’re ready to eat, just warm up the sauce on the stove and boil some fresh pasta. It’s a great way to save time on a busy weeknight.
How to Make Tomato Spinach Sausage Pasta
Step 1: Get your pasta water boiling in the large pot. Add a good amount of salt. Cook the pasta according to the package directions.
Step 2: While the pasta cooks, heat the olive oil in your skillet over medium-high heat. Add the sausage and break it apart with your spoon. Cook until it’s browned, about 5-7 minutes.
Step 3: Add the chopped onion to the skillet. Cook for about 3 minutes until it starts to soften. Then, add the minced garlic and cook for another minute until you can smell it.
Step 4: Pour in the can of crushed tomatoes. Scrape the bottom of the pan to get all those tasty brown bits mixed into the sauce. Season with salt, pepper, and red pepper flakes if you’re using them.
Step 5: Let the sauce simmer for about 10 minutes to let the flavors come together.
Step 6: Lower the heat and stir in the heavy cream and Parmesan cheese. Keep stirring until the cheese is melted and the sauce is creamy.
Step 7: Turn off the heat. Add the fresh spinach and stir it into the hot sauce. It will wilt down in a minute or two.
Step 8: Drain your pasta, but remember to save a cup of the water. Add the cooked pasta to the skillet with the sauce. Toss everything together. If the sauce is too thick, add a splash of the reserved pasta water until it’s the consistency you like.
Meal Prep and Serving Ideas
This dish is a full meal on its own, but it’s also great with a few simple sides.
- Pairings: A simple green salad with a light vinaigrette or some warm garlic bread is perfect.
- Diet Swaps: Use gluten-free pasta to make it gluten-free. For a dairy-free version, use a dairy-free cream and cheese substitute.
- Time Savers: Use a jar of your favorite marinara sauce instead of crushed tomatoes to save a little time. Buy pre-chopped onions to make prep even faster.
Leftovers and Storage
Leftovers are one of the best parts of this dish.
Store any extra pasta in an airtight container in the fridge for up to 3 days.
To reheat, you can use the microwave, but I think it’s better on the stovetop. Add the pasta to a pan with a splash of water or milk to keep it from drying out, and heat it over low heat until it’s warmed through.
Frequently Asked Questions
Q1. Can I use frozen spinach?
Ans: Yes, you can. Make sure you thaw it completely and squeeze out as much water as possible before adding it to the sauce. Otherwise, your sauce will be watery.
Q2. My sauce seems too thin. What do I do?
Ans: Just let it simmer for a few more minutes with the lid off. The extra liquid will evaporate and the sauce will thicken up.
Q3. Can I make this dish without sausage?
Ans: Of course. For a vegetarian version, you can leave out the sausage or replace it with mushrooms or chickpeas. Just cook them with the onion and garlic.
Wrapping Up
This recipe is simple, forgiving, and really delicious. It proves that you don’t need a lot of time or fancy ingredients to make a great meal.
Give it a try the next time you need a quick dinner idea.
Let me know how it turns out in the comments below. I’d love to hear if you made any changes or have any questions.
