Description
This Marry Me Sausage Pasta features tender elbow macaroni coated in a rich, creamy tomato-infused sauce. Savory slices of chicken or turkey Italian sausage are combined with wilted spinach and bright sun-dried tomatoes, creating a harmonious blend of textures and robust flavors. The dish offers a comforting and satisfying experience, with each component contributing to a well-rounded and appetizing meal.
Ingredients
- 1 pound elbow macaroni or similar small pasta
- 1 tablespoon olive oil
- 1 pound chicken or turkey Italian sausage, casings removed and sliced into 1/2-inch rounds
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, packed in oil, drained and chopped
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 1 1/2 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for serving
- 5 ounces fresh spinach
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Cook the pasta according according to package directions until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced chicken or turkey sausage and cook until browned on all sides, about 5-7 minutes. Remove the sausage from the skillet and set aside, leaving any rendered fat in the pan.
- Reduce heat to medium. Add the chopped onion to the skillet and cook until softened, about 3-5 minutes. Add the minced garlic, chopped sun-dried tomatoes, dried oregano, and red pepper flakes (if using). Sauté for another 1-2 minutes until fragrant.
- Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the heavy cream and bring the sauce back to a gentle simmer.
- Return the cooked sausage to the skillet. Stir in the grated Parmesan cheese until melted and the sauce is smooth.
- Add the fresh spinach to the sauce, stirring until it wilts, about 2-3 minutes.
- Add the cooked and drained pasta to the skillet, tossing to coat evenly with the sauce. If the sauce is too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Season with salt and freshly ground black pepper to taste. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.
Notes
For a richer sauce, use full-fat heavy cream. For a slightly lighter option, half-and-half can be substituted.
Adjust the amount of red pepper flakes to your preference for spice.
If you don’t have sun-dried tomatoes, roasted red peppers can be a suitable alternative for a similar flavor profile.
A splash of reserved pasta water helps emulsify the sauce and achieve a silky texture.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 650 kcal
- Fat: 30g
- Carbohydrates: 60g
- Protein: 35g