Italian Sausage Pasta Recipe

Italian Sausage Pasta Recipe

A delicious Italian sausage pasta with browned sausage, onions, garlic, rigatoni, sun-dried tomatoes and spinach, all in a simple creamy parmesan sauce.

Dish: Main meal pasta

Cuisine: Italian

Preparation time: 5 minutes minutes

Cooking time: 35 minutes minutes

Servings: 4 servings

Calories: 1107 kcal

Ingredients

• 1 pound Italian sausage

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 teaspoon dried marjoram

• ½ teaspoon freshly ground black pepper

• ¼ teaspoon crushed rosemary

• ¼ teaspoon dried thyme leaves

• ¼ teaspoon red pepper flakes

• 12 ounces raw rigatoni

• ¾ cup chicken broth

• 1 ½ cups heavy whipping cream

• ⅔ cup grated fresh Parmesan cheese

• ⅔ cup canned sun-dried julienne tomatoes in oil, drained

• 3-4 cups baby spinach

• Salt to taste

Instructions

• Home The Italian sausage in one Fry in a large skillet over medium heat. After 3-4 minutes, add the onion and continue to saute until the sausage is browned and the onions are soft. Reduce heat

to a minimum.Add garlic, marjoram, black pepper, rosemary, thyme leaves and red pepper flakes and cook, stirring constantly, for 1 minute. Place the sausage mixture on a plate and cover with

aluminum foil.

• In the meantime, cook the pasta according to the package instructions and drain well.

• Add the chicken broth to the pan, working to deglaze the bottom and pick up any browned bits. Add the cream to the pan.Bring to a boil and then reduce to a simmer. Let it reduce to about half.

• Reduce heat to low and add parmesan cheese, sun-dried tomatoes and spinach. Continue cooking until the cheese is melted and the spinach is wilted. Add sausage mixture and pasta to pan.Toss

to coat. Season with salt and pepper. Continue simmering until the pasta dish is heated through.

Notes

• Various shapes of medium pasta go well with this dish, including ziti pasta, rotini, elbow, medium shell pasta, cavatappi, and penne.

• Break up the Italian sausage with a spoon, leaving some small pieces and some larger pieces.The variety is good.

• It may take up to 20 minutes for the cream and chicken broth mixture to reduce. So plan accordingly. Reduce about 50%.

• For optimal flavor, drain the oil from the sun-dried tomatoes.

• Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat on the stove or in the microwave.

• Due to the amount of cream, I recommend not freezing this dish. It wouldn’t hurt you. It just wouldn’t be as appetizing or aesthetically pleasing.

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