Sausage-Spinach Pasta Supper Recipe
- 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
- 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.
Test Kitchen Tip
1-1/2 cups: 505 calories, 15g fat (4g saturated fat), 62mg cholesterol, 1393mg sodium, 59g carbohydrate (7g sugars, 6g fiber), 35g protein.
Reviews for Sausage-Spinach Pasta Supper
"This is a delicious one-pot meal. I used Premio Italian chicken sausage with kale and the family loved it."
"My husband thinks this is a 5-star recipe. I rate it a 3, hence the four stars. It's OK, perfectly edible but nothing special.I decided to follow another cook's suggestion and cook the pasta first, adding it at the end with the spinach. (Since we both love spinach, I thought its amount was just right.). But I hadn't counted on how much liquid pasta absorbs as it boils. I used the full amount of broth, and since the pasta had already cooked, the sauce was much too watery. I will be making this again by popular demand, but next time I'll use half the amount of broth and see what happens."
"My husband and I really weren't fans of this. Honestly I feel like you'd get a similar taste if you put cooked angel hair pasta, sausage, and creamed spinach together. The dish was thick, and I wasn't overly happy with the flavor. I honestly don't know how everyone else did the spinach. 10 oz of spinach was so much, I only wound up using half of it (and in the end it did look like the picture above). It just doesn't have a very fresh taste at all. I highly doubt we'd be making this again. 3 stars because I can see how others might like it, it just wasn't for us."
"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."
"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."
"this is so easy and so delicious....am making again this weekend and printing out this recipe for the girls in the office..."
"This was a delicious and easy recipe.. thank you. Certainly a keeper."
"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?"
"I use bulk pork sausage in this recipe, and my family LOVES it...all three of my girls eat it, spinach and all!!"
"made this tonight for myself for dinner. I was exceedingly pleased. Flavor was great, just what I was looking for on a beautiful fall evening."
"Delicious!! My family loves it, every once in awhile I make it with brocolli rabe in place of the spinach -YUMMY :)"