I love pasta … my family, not so much. As we continue eating at home, I was looking for recipe to use a block of sweet Italian sausage I had for awhile in the freezer. I didn’t want to make soup since the weather is finally starting to feel more like late spring or early summer. I decided on this dish and I’m glad I did!
My son absolutely loved it! It was even better the next day for leftovers. The sauce is creamy and full of flavor. I threw in a half of a container of sliced white mushrooms I had and it all worked together perfectly. Plus it took less than 30 minutes to make!
1 lb pasta
1 lb ground Italian sausage
2 cups heavy cream
1 cup reserved pasta cooking water
1 cup grated Parmesan cheese
2 tsp garlic powder
1/2 tsp crushed red pepper flakes
1 tsp dried Italian seasoning
2 cups fresh spinach leaves
Cook pasta in a large pot according to the package instructions. Reserve one cup of cooking water when you drain the pasta for the sauce.
In a large skillet, brown the sausage until cooked. Transfer to a plate and tent with aluminum foil to keep warm. Deglaze the pan with the cup of reserved cooking water and scrape up all the bits of sausage left on the bottom of the pan. Add in the heavy cream, cheese, garlic powder, red pepper flakes, and Italian seasoning. Simmer for 10 minutes until the thickness of the sauce is to your liking. Add in the spinach and stir to wilt. Add in the cooked sausage and stir to coat. Toss with the cooked pasta and serve.
Source: The Girl Who Ate Everything
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