Sausage-Spinach Pasta Supper Recipe
Sausage-Spinach Pasta Supper Recipe photo by Taste of Home

Sausage-Spinach Pasta Supper Recipe

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You won’t miss the marinara sauce once you taste this pasta dish flavored with chicken broth and Italian sausage. “It’s incredibly easy, and the ingredients create their own sauce,” notes Daphine Smith of Baytown, Texas. “My husband likes it so much that I make it once a week.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

Ingredients

  • 2 Johnsonville® Mild Italian Sausage Links links, cut into 1/2-inch slices
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 teaspoon olive oil
  • 1 can (14-1/2 ounces) chicken broth
  • 4 ounces uncooked angel hair pasta, broken in half
  • 1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
  • 1 tablespoon all-purpose flour
  • 1/8 teaspoon pepper
  • 3 tablespoons heavy whipping cream

Nutritional Facts

1-1/2 cups (prepared with turkey Italian sausage, reduced-sodium broth and 2% milk) equals 505 calories, 15 g fat (4 g saturated fat), 62 mg cholesterol, 1,393 mg sodium, 59 g carbohydrate, 6 g fiber, 35 g protein.

Directions

  1. In a large saucepan, cook the sausage, onion and garlic in oil over medium heat until sausage is browned; drain.
  2. Add broth; bring to a boil. Add pasta; cook for 3 minutes, stirring frequently. Gradually add spinach. Cook and stir for 2-3 minutes or until pasta is tender and spinach is wilted. In a small bowl, combine flour, pepper and cream until smooth; stir into pasta mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Yield: 2 servings.
Originally published as Sausage-Spinach Pasta Supper in Cooking for 2 Fall 2005, p23

Nutritional Facts

1-1/2 cups (prepared with turkey Italian sausage, reduced-sodium broth and 2% milk) equals 505 calories, 15 g fat (4 g saturated fat), 62 mg cholesterol, 1,393 mg sodium, 59 g carbohydrate, 6 g fiber, 35 g protein.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Sausage-Spinach Pasta Supper

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 24, 2013

I made this with sausage I had in the frig. The only instructions I would change is to make the sauce before I put in the pasta and spinach. Also, I would completely cook the pasta and just add to heat thru. I used coffee cream instead of heavy cream. Next time I would use heavy cream because the sauce would be thicker. Added Parmesan for topping. This is a keeper but next time I will make the changes.

MY REVIEW
Reviewed Nov. 15, 2013

this is so easy and so delicious....am making again this weekend and printing out this recipe for the girls in the office...

MY REVIEW
Reviewed Nov. 14, 2013

This was a delicious and easy recipe.. thank you. Certainly a keeper.

MY REVIEW
Reviewed Nov. 13, 2013

I have always rinsed my pasta after cooking because of the starch content,maybe I am wrong and it is OK to cook in the broth and eat?

MY REVIEW
Reviewed Jun. 24, 2012

Just made this for dinner and it was a hit! Everyone in the family loved it and is already looking forward to having it again. I used a hot Italian sausage (we like things spicy!) and it was full of flavor yet still light and tasty. Highly recommended and super easy! Yum! :)

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