Creamy Sausage Pasta
Creamy Sausage Pasta combines Italian sausage and rotini in a creamy sauce flavored with garlic and Parmesan. Everything cooks together in one pot, no draining required, and dinner is ready in about 35 minutes.
Servings: 6
Ingredients
- ½ tablespoon olive oil
- 1 pound raw ground Italian sausage
- 1 medium shallot minced
- 4 cloves garlic minced
- 2 teaspoons oregano
- ¼ teaspoon crushed red pepper flakes optional
- 4 tablespoons all-purpose flour
- ½ cup white wine or additional broth
- 4 cups low-sodium chicken stock or broth
- 1 tablespoon Worcestershire sauce
- 16 ounces rotini noodles
- ½ teaspoon kosher salt + more for salting pasta water
- ½ teaspoon black pepper
- ½ cup heavy cream
- ¼ teaspoon grated whole nutmeg
- 4 ounces baby spinach optional
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh lemon juice ½ small lemon
Instructions
- Heat ½ tablespoon olive oil in a large heavy-bottomed saucepan or Dutch oven over medium-high heat for about 30 seconds. Once heated, add the sausage and cook, breaking it into bite-sized pieces. Once the sausage begins to brown but isn't fully cooked through, add the minced shallot and continue cooking until the sausage is fully cooked and the shallot has begun to soften.
- Add the minced garlic, 2 teaspoons oregano, and ¼ teaspoon crushed red pepper flakes, then sauté for 30 seconds, stirring constantly, until fragrant and lightly toasted.
- Sprinkle 4 tablespoons all-purpose flour over the sausage mixture and continue to cook for 1 minute, stirring constantly, to remove the raw flour taste.
- Slowly whisk in ½ cup white wine (or additional stock), scraping up any browned bits off the bottom of the pan. Let it cook for 2-3 minutes to reduce by about half.
- Add 4 cups low-sodium chicken stock and 1 tablespoon Worcestershire sauce, and bring to a boil. Once boiling, stir in 16 ounces rotini noodles, ½ teaspoon kosher salt, and ½ teaspoon black pepper.
- Reduce the heat to medium, cover, and stir every 3 minutes or so, cooking until the pasta is just tender, about 15-18 minutes. If the liquid is absorbing too quickly, reduce the heat and add stock or water 1 tablespoon at a time, as needed.
- Once the pasta is tender, remove the lid, stir in ½ cup heavy cream, ¼ teaspoon grated whole nutmeg, and 4 ounces baby spinach (if using). Cook uncovered, stirring often, until the spinach wilts and the sauce thickens slightly.
- Remove from the heat and stir in ¼ cup grated Parmesan cheese and 1 tablespoon fresh lemon juice, then serve immediately.
Video
Notes
Sausage: Use raw mild ground Italian sausage, whether pork, chicken, or turkey. Lean chicken or turkey sausage may need a bit more oil to brown. Hot sausage will make this dish extra spicy.
White Wine Swap: Use a dry white wine, such as Pinot Grigio or Sauvignon Blanc, or replace the white wine with additional broth.
Chicken Stock: Vegetable broth can be used in place of the chicken stock/broth.
Pasta: Cavatappi, corkscrew, or bow-tie pasta are good alternatives to rotini.
Nutmeg: Use freshly grated whole nutmeg, not pre-ground, which can overpower the dish.
Spinach: Optional. Leave it out if desired.
Heavy Cream: Half-and-half will work, but the dish will not be as creamy. I don’t recommend using regular milk.
Spice Level: Leave out the crushed red pepper flakes or reduce the amount. Be sure to use mild ground sausage as well.
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Freezing isn’t recommended because the cream sauce can break when thawed. The pasta keeps absorbing the sauce, so add a splash of broth, cream, or water when reheating.
Nutrition is based on using dark-meat turkey sausage and spinach.
Nutrition
Calories: 556kcal | Carbohydrates: 70g | Protein: 26g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 63mg | Sodium: 815mg | Potassium: 660mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2218IU | Vitamin C: 31mg | Calcium: 94mg | Iron: 10mg
