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

Sausage-Spinach Pasta Supper Recipe

Read Reviews
5 12 14
Publisher Photo
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


  • 2 Italian sausage 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 cup: 505 calories, 15g fat (4g saturated fat), 62mg cholesterol, 1393mg sodium, 59g carbohydrate (7g sugars, 6g fiber), 35g protein


  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

Full-Bodied White Wine

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

Reviews for Sausage-Spinach Pasta Supper

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 24, 2015

"I'm a fan of one-pan meals and skillet suppers. This one is super quick and easy. Just serve with fruit and milk for a great balanced meal. I use turkey Italian sausage with the casings removed, and just break it up as it browns; and fat free half & half in lieu of heavy cream, just because I keep the FFHH on hand. It makes its own sauce and seasons itself except for a tiny bit of pepper. Definitely a great addition to anyone's menu rotation."

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."

Reviewed Nov. 15, 2013

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

Reviewed Nov. 14, 2013

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

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?"

Loading Image