Creamy One-Pot Pasta with Sausage and Spinach
This Creamy One-Pot Pasta with Sausage recipe is packed with a whole pound of spinach and only takes 30 minutes to make. It’s covered in a creamy, luxurious sauce that clings to every bite.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Pasta
- Method: Stovetop
- Cuisine: Italian
- 2 tablespoons olive oil
- 12 oz. smoked sausage, sliced into 1/4″ pieces (any brand is fine; I used a chicken andouille sausage)
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 16 oz. frozen chopped spinach
- 3 cups chicken stock (vegetable stock or water can also be used)
- 8 oz. farfalle pasta
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- kosher salt and black pepper
- Heat the olive oil in a large pot or dutch oven over medium-high heat. Add the sausage and cook for about 5 minutes, until heated through and browned.
- Add the onion; cook until softened and starting to brown, about 3 minutes.
- Add the garlic and stir. Cook until fragrant, about 30 seconds.
- Add the stock and the frozen spinach (no need to defrost it). Bring to a boil.
- Add the pasta to the pot and stir. Turn the heat to low and cover, simmering for 10-12 minutes, stirring occasionally so it doesn’t stick together, or until pasta is cooked al dente.
- Uncover and stir in the parmesan cheese and heavy cream. Continue stirring until the cheese has melted and the sauce is thickened. Turn off heat.
- Season to taste with kosher salt and black pepper. Serve topped with more parmesan cheese and fresh cracked pepper, if desired.
- While I haven’t tried this with any other pasta shape, I do think you can substitute rotini, penne, or a pasta shape of a similar size and density for the farfalle. Something like spaghetti might not do as well, since it’s smaller and may require less liquid.
- I recommend using chopped frozen spinach, since there’s a LOT in there and you can add it directly to the water in the beginning. However, if you want to use fresh spinach, I recommend using baby spinach and adding two large handfuls to the pot right before you add the cream and cheese, to allow the leaves to wilt. You won’t need to cook it for very long!
- I do my best to provide accurate nutrition information for my recipes, but I am not a nutritionist. The provided nutrition information is my best estimate. It does not include any added sodium from seasoning to taste, any optional ingredients, and it does not take brands into account. Feel free to calculate it yourself using this calculator or by adding the recipe to Yummly.
- Calories: 537
- Sugar: 2.2 g
- Sodium: 1537 mg
- Fat: 27.4 g
- Saturated Fat: 9.7 g
- Carbohydrates: 39.6 g
- Fiber: 3.1 g
- Protein: 36.1 g
- Cholesterol: 140 mg
Keywords: one pot pasta, sausage, spinach, farfalle