👉Onepot creamy pasta

Creamy One-Pot Sausage and Spinach Pasta


  • 1 lb pasta (your choice of shape)
  • 1 lb ground sausage
  • 1 onion, finely chopped
  • Salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 packet Sazon Complete seasoning (optional)
  • 1 carton (32 oz) broth (chicken or vegetable)
  • 1 jar (24 oz) pasta sauce
  • 3/4 block (6 oz) cream cheese
  • 2 cups fresh spinach leaves, washed and chopped (optional)


  1. In a large pot or Dutch oven, brown the ground sausage over medium heat. Break it up into crumbles as it cooks.
  2. Add the chopped onion to the sausage and continue cooking until the onion is softened and translucent.
  3. Season the sausage and onion mixture with salt, pepper, garlic powder, onion powder, Italian seasoning, and Sazon Complete seasoning (if using). Adjust the seasoning to your taste.
  4. Pour in the broth and pasta sauce, stirring to combine. Bring the mixture to a simmer.
  5. Add the pasta to the pot, ensuring it’s submerged in the liquid. Cook the pasta in the simmering mixture according to the package instructions or until al dente.
  6. Once the pasta is tender, reduce the heat to low and add the cream cheese to the pot. Stir until the cream cheese is fully melted and incorporated, creating a creamy sauce.
  7. If desired, fold in the chopped spinach and let it wilt into the pasta.
  8. Taste and adjust the seasoning as needed. If the sauce is too thick, you can add a bit more broth to reach your desired consistency.
  9. Serve the creamy one-pot sausage and spinach pasta hot, garnished with grated Parmesan cheese or fresh herbs if desired.

To ensure your Creamy One-Pot Sausage and Spinach Pasta turns out perfectly, consider the following tips:

  1. Use Good Quality Ingredients: Start with high-quality sausage, pasta sauce, and broth. The better the quality of your ingredients, the more flavorful your dish will be.
  2. Choose the Right Pasta: Use a pasta shape that holds sauce well, such as penne, rigatoni, or fusilli. These shapes are great for capturing the creamy sauce.
  3. Season Well: Don’t be shy with your seasonings. The combination of salt, pepper, garlic powder, onion powder, Italian seasoning, and Sazon Complete seasoning adds depth to the dish. Taste and adjust as needed.
  4. Brown the Sausage: Take the time to properly brown the sausage. This step adds a rich flavor to the dish. Break up the sausage into small crumbles for even cooking.
  5. Saute Onions: Cooking the onions until they are soft and translucent enhances their sweetness and adds another layer of flavor to the dish.
  6. Simmer for Flavor: Allow the broth and pasta sauce to simmer together to let the flavors meld. This helps develop a richer taste in the overall dish.
  7. Control Pasta Doneness: Cook the pasta until it’s just al dente. Overcooked pasta can become mushy when combined with the creamy sauce.
  8. Melt Cream Cheese Gradually: Add the cream cheese in small chunks and stir continuously until it’s completely melted. This ensures a smooth and creamy consistency throughout the dish.
  9. Add Spinach at the Right Time: If adding spinach, toss it in towards the end of the cooking process. This helps the spinach wilt and integrate into the dish without overcooking.
  10. Adjust Consistency: If the sauce is too thick, you can add a bit more broth until you reach your desired consistency. Conversely, if it’s too thin, let it simmer a bit longer to thicken up.
  11. Garnish Thoughtfully: Consider topping your creamy pasta with grated Parmesan cheese, fresh herbs, or a drizzle of olive oil for added flavor and presentation.
  12. Experiment with Add-ins: Feel free to customize the recipe with additional vegetables or herbs based on your preferences. Mushrooms, cherry tomatoes, or fresh basil can be excellent additions.

Remember that cooking times may vary, so it’s essential to keep an eye on the pasta and adjust the heat accordingly. With these tips, you’re on your way to creating a delicious and comforting one-pot meal

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