Description
This Creamy Sausage Pasta is a rich, comforting dish featuring Italian sausage, roasted red peppers, spinach, and rigatoni in a creamy Parmesan and cream cheese sauce.
Ingredients
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon mustard powder
- ½ teaspoon onion powder
- 1 lb. Italian sausage, hot or sweet
- ½ cup dry white wine
- 1 Tablespoon tomato paste
- 3 cloves garlic, minced
- 7 oz. jar roasted red peppers, drained (about 1 cup)
- 1 ½ cups spinach
- 4 oz. cream cheese, softened
- 3/4 cup parmesan cheese, shredded
- ½ lb. rigatoni
- Fresh parsley, to garnish
- Red pepper flakes, to garnish
Instructions
1. Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning.
2. Cut the sausage into 1/2-inch thick slices. Heat 6 tablespoons water over medium heat in a large, high-walled skillet. Add the sausage. Cover and cook for 10 minutes, stirring halfway through. Remove lid and increase heat slightly, cook until browned, 5-7 minutes. Remove and set aside.
3. Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
4. Drain excess grease from pan but leave brown remnants. Add the white wine, tomato paste, and garlic to the pan and set to medium heat. Use a silicone spatula to clean the bottom of the pot. Let it bubble gently until reduced by half, about 4 minutes.
5. Stir in the sauce mixture from step 1. Bring to a boil, then reduce to a simmer. Add the roasted red peppers and stir in the softened cream cheese.
6. Let the sauce simmer, uncovered, while you boil the pasta to al dente. Drain once cooked.
7. Reduce sauce heat to low. Gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and the sausage along with any juices from the plate. Add the cooked pasta and stir to combine.
8. Garnish with fresh parsley and red pepper flakes. Serve!
Notes
Wine: Pinot Grigio or Chardonnay work well in this recipe. Substitute with chicken broth if needed.
Sausage: Premio Sweet Italian Sausage links were used; spicy sausage or ground sausage also work.
Roasted red peppers can be swapped with diced tomatoes or sun-dried tomatoes.
Spinach can be replaced with kale; add kale earlier to allow more cooking time.
Use any type of pasta; Colavita Rigatoni was used here.
Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months.
Nutrition
- Serving Size: 1 portion
- Calories: 685
- Sugar: 2g
- Sodium: 1456mg
- Fat: 49g
- Saturated Fat: 24g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 141mg