· Total Time: ~40 minutes
· Servings: 4-6
🛒 Ingredients
· Main: 1 lb Italian sausage (sliced into coins), 12 oz penne pasta, 3 cups fresh baby spinach, 1 large onion (sliced), 1 large red bell pepper (sliced), 3 cloves garlic (minced).
· Sauce Base: 2 tbsp olive oil, ½ cup dry white wine or chicken broth, 1 cup heavy cream, ½ cup chicken broth.
· Seasoning: 1 tsp Italian seasoning, ¼ tsp red pepper flakes (optional), ½ cup grated Parmesan cheese, salt and black pepper to taste, fresh parsley for garnish.
🍳 Step-by-Step Instructions
· Prepare the pasta: Cook the penne in salted water according to package directions until al dente, reserving one cup of the starchy water before draining.
· Brown the sausage: Heat olive oil in a large skillet over medium-high heat. Add the sausage slices and cook until browned on both sides. Set aside, leaving the flavorful drippings in the pan.
· Sauté the vegetables: In the same skillet, add the onion and bell pepper. Cook until soft, then add the garlic and Italian seasoning for the final minute.
· Build the sauce: Pour in the wine (or broth) and scrape up the browned bits from the bottom of the pan. Stir in the heavy cream and the remaining broth, letting it simmer until it thickens slightly.
· Combine and finish: Return the sausage to the skillet and add the cooked pasta. Toss in the spinach and Parmesan cheese, stirring until the spinach has wilted. Use the reserved pasta water to loosen the sauce if needed, then season and serve.
If you’d like to adapt this recipe or need substitution ideas, feel free to ask and I’ll be happy to help～