Food & Cooking

Creamy Italian Sausage Pasta with Spinach

Made this last night for a delicious dinner. Filling, full of flavor and plenty of yummy left overs. Although I am lactose intolerant, the cooking down of the cream is fine with my tummy at the time. Then morning comes and I regret it. Other options is to make a vegan cream. I’ll write about that another time.


    • 1 box of Penne Rigate pasta
    • 1 lb Johnsonville Italian sausage Mild (Or hot if you like heat)
    • 1 tablespoon olive oil
    • 1 tablespoon butter
    • 3/4 cup chopped sweet red pepper
    • 1/2 cup chopped onion
    • 3 cloves of garlic, minced
    • 2 cups of fresh spinach
    • 1/2 cup chicken broth
    • 2 cups heavy cream
    • 1/2 cup grated Parmesan cheese
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1 tablespoon chopped fresh parsley


  1. Boil water with 1 tps of salt and 2 tbs of oil (virgin or vegetable if fine)
  2. Add Penne Rigate pasta to boiling water, cook until desired texture. Drain then set aside.
  3. Un-case the sausage and in a large skillet, cook sausage in oil and butter over medium heat for 5 minutes.
  4. Add red pepper and onion; cook and stir until vegetables are tender and sausage is no longer pink.
  5. Add garlic, salt and pepper, mix well
  6. Add broth then cook for 2 minutes.
  7. Add the cream and Parmesan cheese, mix well
  8. Bring to a boil. reduce heat; cook over low heat for 8-10 minutes, stirring occasionally.
  9. In a large bowl, combine sausage mixture and cooked pasta.
  10. Before serving, sprinkle with parsley.


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