One Pot Sausage Spinach Pasta Recipe 🍝
Ingredients:
- 1 box Farfalle (Bow Tie Pasta)
- 1 bag Spinach
- 1 lb Ground Sausage
- 1 pint Heavy Cream
- 2 cups Chicken Broth
- 2 cups Shredded Parmesan
- 1/2 cup Shredded Mozzarella
- Minced Garlic (to taste)
Instructions:
- Brown the Sausage:
- In a large pot or Dutch oven, brown 1 lb of ground sausage over medium heat.
- Add minced garlic (to taste) and cook until the sausage is fully browned and cooked through.
- Add Liquids and Pasta:
- Pour in 1 pint of heavy cream and 2 cups of chicken broth.
- Stir in the entire box of Farfalle pasta.
- Cover the pot and cook on medium-high heat. Stir occasionally to prevent sticking.
- Cook Pasta:
- Continue cooking until the pasta is al dente, usually about 10-12 minutes. There should still be some liquid in the pot, which will help to create a creamy sauce.
- Add Spinach:
- Add the bag of spinach to the pot.
- Cover and let the spinach wilt, about 1-2 minutes.
- Incorporate Cheese:
- Remove the pot from heat.
- Stir in 2 cups of shredded Parmesan and 1/2 cup of shredded mozzarella until the cheese is melted and fully incorporated.
- Serve:
- Serve hot and enjoy your delicious, creamy one-pot sausage spinach pasta!
Tips:
- Garlic: Add more or less garlic depending on your preference. Fresh minced garlic will give a stronger flavor compared to jarred minced garlic.
- Spice it Up: For a bit of heat, add red pepper flakes when browning the sausage.
- Consistency: If the sauce is too thick
This One Pot Sausage Spinach Pasta is a quick and delicious dinner option that’s perfect for busy weeknights. The combination of savory sausage, creamy sauce, and fresh spinach makes for a satisfying and comforting dish that the whole family will love. Plus, with only one pot to clean, it’s as easy on the cleanup as it is on the palate!
FAQ: One Pot Sausage Spinach Pasta 🍝
Q: What type of sausage should I use? A: You can use any ground sausage you prefer. Italian sausage (mild or spicy), pork sausage, or even turkey sausage work well in this recipe.
Q: Can I use a different type of pasta? A: Yes, you can substitute farfalle with any short pasta like penne, rigatoni, or rotini. Cooking times may vary slightly, so keep an eye on the pasta.
Q: Can I use milk instead of heavy cream? A: Heavy cream provides a richer, creamier texture. You can use whole milk or half-and-half as a substitute, but the sauce may be thinner.
Q: Is there a vegetarian option? A: Yes, you can omit the sausage or replace it with a plant-based sausage alternative. Also, you can add more vegetables like mushrooms or bell peppers.
Q: What if I don’t have chicken broth? A: You can use vegetable broth or even water as a substitute. Chicken bouillon dissolved in water can also work in a pinch.
Q: Can I use pre-shredded cheese? A: Yes, pre-shredded cheese is convenient and works well in this recipe. Just ensure it melts properly by stirring it thoroughly into the hot pasta.
Q: How do I store leftovers? A: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Q: Can I freeze this dish? A: While you can freeze it, the texture of the cream sauce may change slightly upon reheating. Freeze in an airtight container for up to 2-3 months. Thaw in the refrigerator overnight before reheating.
Q: How many servings does this recipe make? A: This recipe makes about 6-8 servings, depending on portion sizes.
Q: Can I add other vegetables to this dish? A: Absolutely! Feel free to add vegetables like cherry tomatoes, bell peppers, or mushrooms. Sauté them with the sausage for added flavor.
Q: How can I make the dish spicier? A: Use spicy sausage or add red pepper flakes to taste. You can also add a splash of hot sauce to the sauce mixture.
Q: What type of spinach should I use? A: Fresh baby spinach works best for this recipe. If using frozen spinach, make sure to thaw and drain it well before adding it to the dish.
Q: Can I make this dish ahead of time? A: You can prepare the dish and reheat it when ready to serve. The flavors often meld together and taste even better the next day. Add a bit of broth or cream when reheating to maintain the sauce’s consistency
