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Classic Chicken Sausage Pasta

A cozy, quick, and flavorful pasta dish featuring chicken sausage, fresh spinach, and a rich tomato-garlic sauce.

Ingredients

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  • 12 oz short pasta (penne, rigatoni, or rotini)
  • 1 tbsp olive oil
  • 12 oz fully cooked chicken sausage, sliced
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, sliced (optional)
  • 1 can (14.5 oz) diced or crushed tomatoes
  • 1/2 cup low-sodium chicken broth
  • 1/2 cup heavy cream (optional)
  • 1 tsp Italian seasoning
  • 1/2 tsp red pepper flakes (to taste)
  • Salt and black pepper (to taste)
  • 2 cups baby spinach
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • Fresh basil or parsley, chopped (optional)
  • Lemon zest or a squeeze of lemon (optional)

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta until al dente (about 8–10 minutes). Reserve 1/2 cup pasta water, then drain.
  2. While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add sliced chicken sausage and brown for 4–5 minutes. Transfer to a plate.
  3. In the same skillet, add onion and bell pepper. Cook over medium heat until soft, 3–4 minutes. Stir in garlic, Italian seasoning, and red pepper flakes. Cook 30 seconds.
  4. Pour in chicken broth and scrape up any browned bits. Add the canned tomatoes. Season with salt and black pepper. Simmer 5 minutes to blend flavors.
  5. Stir in the cream (if using). Return sausage and any juices to the pan. Add the cooked pasta and toss to coat. Splash in reserved pasta water as needed to loosen the sauce.
  6. Cook everything together over medium heat for 2–3 minutes, stirring, until the sauce thickens and clings to the pasta. Wilt in the spinach and stir in Parmesan.
  7. Taste and adjust salt, pepper, and heat. Finish with lemon zest and herbs if you like. Serve hot with extra Parmesan.

Notes

This dish is versatile; feel free to adjust veggies or use different types of pasta based on your preferences.

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