ITALIAN SAUSAGE PASTA

Italian Sausage Pasta is a hearty and flavorful dish that is perfect for a quick and delicious weeknight dinner. Made with savory Italian sausage, creamy sauce, sun-dried tomatoes, and spinach, this pasta dish is sure to become a family favorite.

Why Make Italian Sausage Pasta

This dish is a crowd-pleaser, combining the rich flavors of Italian sausage with a creamy sauce and tender pasta. It’s easy to make and perfect for busy weeknights when you need a satisfying meal on the table fast.

How to Make Italian Sausage Pasta

1. Cook Sausage and Onions: In a large skillet over medium heat, start browning the Italian Sausage. After 3-4 minutes, add the chopped onion and continue cooking until the sausage is browned and the onions are soft.
2. Add Seasonings: Reduce the heat to low. Add the minced garlic, marjoram, black pepper, rosemary, thyme leaves, and red pepper flakes. Cook for 1 minute, stirring constantly. Plate the sausage mixture and cover it with foil.
3. Cook Pasta: Meanwhile, cook the rigatoni according to the package directions. Drain well.
4. Make Sauce: Add the chicken broth to the skillet to deglaze the bottom and collect all the browned bits. Pour in the heavy cream. Bring to a boil, then reduce to a simmer. Let it reduce by about half.
5. Add Remaining Ingredients: Turn the heat to low and stir in the Parmesan cheese, sun-dried tomatoes, and baby spinach. Continue cooking until the cheese is melted and the spinach is wilted.
6. Combine: Add the sausage mixture and cooked rigatoni to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.

Serving Suggestions

Serve this delicious Italian Sausage Pasta with a sprinkle of extra Parmesan cheese and some crusty bread for soaking up the extra sauce.

Storage Information

Store any leftover pasta in an airtight container in the refrigerator for up to 3 days.

Techniques or Tips

• Be sure to drain the sun-dried tomatoes well to remove excess oil before adding them to the pasta.
• You can use any type of pasta you like in this recipe, such as penne, fettuccine, or spaghetti.
• For a lighter version, you can use half-and-half or milk instead of heavy cream, although the sauce won’t be as thick and creamy.

FAQs about Italian Sausage Pasta

1. Can I use hot Italian sausage instead of mild? Yes, you can use hot Italian sausage if you prefer a spicier dish.

2. Can I make this dish ahead of time? While this dish is best served immediately, you can make the sauce ahead of time and store it in the refrigerator until you’re ready to cook the pasta.

3. Can I freeze leftovers? Yes, you can freeze leftover pasta in an airtight container for up to 3 months. Reheat in the microwave or on the stovetop until heated through.

RECIPE

Ingredients:

• 1 lb. Italian Sausage
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried marjoram
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon crushed rosemary
• 1/4 teaspoon dried thyme leaves
• 1/4 teaspoon red pepper flakes
• 12 ounces uncooked rigatoni
• 3/4 cup chicken broth
• 1 1/2 cups heavy whipping cream
• 2/3 cup fresh grated Parmesan cheese
• 2/3 cup sun-dried tomatoes, julienne cut, packed in oil, drained
• 3-4 cups baby spinach
• Salt, to taste

Instructions:

1. In a large skillet over medium heat, start browning the Italian Sausage. After 3-4 minutes, add the chopped onion and continue cooking until the sausage is browned and the onions are soft.
   • Reduce the heat to low. Add the minced garlic, marjoram, black pepper, rosemary, thyme leaves, and red pepper flakes. Cook for 1 minute, stirring constantly. Plate the sausage mixture and cover it with foil.
2. Meanwhile, cook the rigatoni according to the package directions. Drain well.
3. Add the chicken broth to the skillet to deglaze the bottom and collect all the browned bits. Pour in the heavy cream. Bring to a boil, then reduce to a simmer. Let it reduce by about half.
4. Turn the heat to low and stir in the Parmesan cheese, sun-dried tomatoes, and baby spinach. Continue cooking until the cheese is melted and the spinach is wilted.
5. Add the sausage mixture and cooked rigatoni to the skillet. Stir to coat. Season with salt and pepper to taste. Continue cooking over low heat until the pasta dish is heated through.