Some weeknight dinners need a plan. This one just needs a skillet, a pot of boiling water, and about 25 minutes.
Italian sausage does most of the work here, adding enough flavor that you don’t need a long list of ingredients or hours at the stove. The spinach wilts into the sauce in the last few minutes, while the pasta makes it filling enough for dinner.
You can use mild Italian sausage for a family-friendly version or hot sausage if you want more spice. Serve it straight from the skillet with grated Parmesan and a little crusty bread for anything left in the sauce.
Ingredients You’ll Need
- 8 oz dry pasta (rotini, fusilli, or penne)
- 1 lb Italian sausage, casings removed
- ½ medium onion, finely chopped
- 6 garlic cloves, finely minced
- ½ teaspoon Dijon mustard
- ½ cup dry white wine
- 2 tablespoons heavy whipping cream
- 3 cups baby spinach
- 2 tablespoons fresh basil, roughly chopped
- Salt and pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese, for topping
How to Make Italian Sausage Pasta with Wilted Spinach
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
2. Brown the Sausage
While the pasta cooks, put the sausage meat in a large skillet over medium-high heat. Cook for 8 to 10 minutes, stirring occasionally, until it’s fully cooked and lightly browned.
Drain any excess fat, leaving about 1 to 2 tablespoons in the pan.
3. Add the Onion, Garlic, and Wine
Lower the heat to medium and stir in the onion, garlic, and Dijon mustard. Cook for 30 seconds, until fragrant.
Pour in the wine and let it simmer until reduced by half, about 1 to 2 minutes.
4. Add the Cream, Spinach, and Basil
Stir in the cream. Add the spinach and basil and toss until the spinach is just wilted.
5. Toss with the Pasta and Serve
Add the drained pasta and toss everything together until well combined. Taste and adjust with salt and pepper.
Serve right away, topped with freshly grated Parmesan and fresh basil if you like.
Tips for the Best Sausage Pasta
Leave 1 to 2 tablespoons of the sausage fat in the pan. It carries the flavor into the sauce, but more than that makes it greasy.
Watch the garlic. 30 seconds is all it needs before the wine goes in, and burnt garlic turns bitter.
Take the pan off the heat as soon as the spinach is just wilted. It keeps softening from the heat of the pasta.
Reserve a splash of the pasta cooking water before you drain. If the sauce looks dry when you toss it with the pasta, a spoonful loosens it.
Taste before you add salt. Sausage and Parmesan are both salty.
Choose mild or hot Italian sausage depending on how much heat you want.
Can I Use a Different Pasta?
Yes. Rotini, fusilli, and penne are all good choices because the sauce clings to the shapes. Use any short pasta you have.
Can I Skip the Wine?
Yes. Use a splash of chicken broth instead, and let it reduce the same way.
Can I Use a Different Green?
Baby kale works if you let it cook for a few extra minutes. Arugula is another option, but add it right at the end since it wilts fast.
How to Store Leftovers
Keep leftovers covered in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or cream so the pasta doesn’t dry out. The spinach will be softer than when it was fresh.
Italian Sausage Pasta with Wilted Spinach Recipe
Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Servings: 4
Ingredients
- 8 oz dry pasta (rotini, fusilli, or penne)
- 1 lb Italian sausage, casings removed
- ½ medium onion, finely chopped
- 6 garlic cloves, finely minced
- ½ teaspoon Dijon mustard
- ½ cup dry white wine
- 2 tablespoons heavy whipping cream
- 3 cups baby spinach
- 2 tablespoons fresh basil, roughly chopped
- Salt and pepper, to taste
- 2 tablespoons freshly grated Parmesan cheese, for topping
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente, following the package instructions.
- While the pasta cooks, put the sausage in a large skillet over medium-high heat. Cook for 8 to 10 minutes, stirring occasionally, until fully cooked and lightly browned. Drain any excess fat, leaving 1 to 2 tablespoons in the pan.
- Lower the heat to medium and stir in the onion, garlic, and Dijon mustard. Cook for 30 seconds, until fragrant.
- Pour in the wine and simmer until reduced by half, about 1 to 2 minutes.
- Stir in the cream. Add the spinach and basil and toss until the spinach is just wilted.
- Add the drained pasta and toss until well combined.
- Taste and adjust with salt and pepper. Serve right away, topped with Parmesan and fresh basil if desired.
Nutrition (Per Serving)
The nutritional information provided is calculated as a general estimate per serving and may vary depending on the specific ingredients, brands, portion sizes, and preparation methods used. This information is intended for general guidance only.
| Nutrient | Per serving |
| Calories | 664 |
| Fat | 37 g |
| Carbohydrates | 48 g |
| Fiber | 2.6 g |
| Protein | 29 g |