Save
Dive into the flavors of Italy with this creamy pasta that brings together spicy sausage, sun-dried tomatoes, and spinach in a rich, velvety sauce. Every bite is loaded with delicious sausage, sweet tomato, and garlicky, cheesy sauce that sticks to the noodles just right.
I put this together once in a rush before friends popped over, and they were shocked it didn’t come from their go-to Italian spot. Now it’s my go-to whenever folks visit. Even my kid, who’s usually on spinach patrol, cleans his plate thanks to that creamy sauce.
Must-Have Ingredients & How to Pick Them
- Penne pasta: All those ridges and tubes grab tons of sauce
- Italian Sausage: Ground sausage makes frying easy—spicy or sweet, pick what you like
- Garlic: You gotta use fresh; bottled stuff just can't compete
- Sun-dried tomatoes: Go for the ones in oil—they're packed with flavor and soft
- Baby spinach: Toss in fresh so it melts into the sauce just right
- Parmesan cheese: Shred your own for extra creamy melt (skip the tub stuff)
- Heavy cream: Don’t worry about fat—full-fat makes the smoothest sauce
Simple How-To Guide
- Start With Big Flavor:
- Fry up the sausage til you get dark, crispy edges
- Let your garlic sizzle in all that tasty sausage oil
- Add aromatics slowly so everything gets super tasty
- Nail The Noodles:
- Toss a lot of salt in your pasta water—think sea water level
- Stop cooking the pasta just as it gets a little firm—it’ll finish in your sauce
- Don’t forget to scoop out a mug of pasta water before draining—you’ll need it!
Save
After making this again and again, I figured out—you’ve gotta time it right. You want the noodles to finish just when the sauce is ready so you can mix them while everything’s still hot. My Nonna always reminded me, “Don’t make the pasta wait”—she was totally right. Serve this up fast!
Take It Up a Notch
The best part? You can switch things up however you want. Sometimes I toss in buttery mushrooms, or swap spinach for broccolini. If it’s summer, try mixing in some fresh cherry tomatoes too. Every little tweak makes it feel new and just as tasty.
Easier Prep Ahead
Even though it’s best hot and fresh, you can get parts ready early—brown the sausage, chop your sun-dried tomatoes, and shred the cheese. When you’re ready to eat, you just throw it all together in minutes. Got leftovers? Warm them gently with a splash of extra cream to bring back that creamy magic.
Tasty Combos
I love a lemony arugula salad on the side to cut the richness. And you can’t forget crusty garlic bread. It soaks up all that leftover sauce, and trust me, you’ll want every drop.
Save
This pasta isn’t just something I throw together—it’s a go-to for celebrations, cozy nights, or whenever I’m craving something extra special. That creamy sauce hugs the pasta and traps bites of sausage and tomato for a bite that always feels like a treat.
So whether you need something for a weeknight or want to impress friends, this never lets you down. My daughter calls it "a real hug in a bowl." Isn’t that what great food’s all about?
Seriously, the secret to good Italian is to let your ingredients shine. Move slow, taste as you go, and just tweak the seasoning until it’s the way you love it.
Recipe FAQs
- → Can I swap the pasta type?
- Sure! Short shapes like fusilli, farfalle, or rigatoni pair perfectly with this creamy sauce.
- → What’s a lighter version of this?
- Use half-and-half instead of cream, or mix chicken broth with a touch of cream to lighten it up.
- → Is it okay to make this ahead?
- It’s tastiest fresh, but you can gently reheat it with a bit of cream or broth to get the sauce creamy again.
- → What greens work instead of spinach?
- Kale, arugula, or Swiss chard are great swaps for spinach here.
- → Does it have much spice?
- It’s mildly spicy from red pepper flakes. You can leave them out or add more if you want extra heat!