Description
A hearty and flavorful pasta dish featuring twisted fusilli, savory sausage, and fresh spinach all simmered together in a savory garlic and tomato sauce. This comforting meal is a perfect balance of rich and earthy flavors, making it a satisfying choice for any night of the week.
Ingredients
For the Fusilli with Sausage and Spinach:
- 12 ounces fusilli pasta (or any other pasta of your choice)
- 1 pound Italian sausage (sweet or spicy, depending on your preference)
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 5 cups fresh spinach (washed and roughly chopped)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and freshly cracked black pepper, to taste
- Crushed red pepper flakes (optional, for added spice)
- Fresh basil or parsley, for garnish (optional)
Instructions
Start by bringing a large pot of salted water to a boil. Add the fusilli pasta and cook it according to the package instructions, usually about 9-11 minutes, until the pasta is al dente. Stir occasionally to prevent the pasta from sticking together.
While the pasta is cooking, be sure to reserve about 1 cup of pasta cooking water before draining the pasta. This starchy water can be used later to help create a silky sauce. Once the pasta is cooked, drain it and set it aside.
While the pasta is cooking, heat a large skillet or sauté pan over medium heat. Add the Italian sausage to the pan and cook, breaking it up with a spoon as it browns. This should take about 5-7 minutes, until the sausage is fully cooked through and nicely browned. If you prefer a leaner dish, you can use turkey or chicken sausage.
Once the sausage is cooked, remove it from the pan and set it aside. Leave any rendered fat in the skillet, as it will add flavor to the sauce.
In the same skillet, add the olive oil and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until it becomes fragrant and golden brown. Be careful not to burn the garlic, as it can turn bitter.
Add the chopped spinach to the pan and cook for about 3-4 minutes, or until the spinach wilts down. If your skillet is small, you can add the spinach in batches. Stir the spinach occasionally to ensure it cooks evenly. Once the spinach is wilted, season it with salt and pepper to taste.
Once the spinach is cooked, add the heavy cream to the skillet. Stir to combine with the garlic and spinach. Let the mixture simmer for 2-3 minutes, allowing the cream to thicken slightly. This will create a rich, creamy base for the sauce.
Add the cooked sausage back into the pan and mix everything together. Then, stir in the grated Parmesan cheese, allowing it to melt into the sauce and thicken it further. If the sauce seems too thick, add a bit of the reserved pasta cooking water to thin it out and make it more velvety.
Taste the sauce and adjust the seasoning with more salt and freshly cracked black pepper, if necessary. If you like a bit of heat, add a pinch of crushed red pepper flakes for a spicy kick.
Add the drained fusilli pasta to the skillet with the sausage and spinach sauce. Toss the pasta in the sauce to coat it evenly, making sure every piece of pasta is covered with the creamy mixture. If the sauce seems dry, you can add a bit more of the reserved pasta cooking water until you achieve the desired consistency.
Once the pasta is well combined with the sauce, remove the skillet from the heat.
Serve the fusilli with sausage and spinach immediately, garnishing it with fresh basil or parsley for a pop of color and added flavor. You can also sprinkle some extra Parmesan cheese over the top for an extra cheesy finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 450-500 kcal
- Fat: 22-25g
- Carbohydrates: 40-45g
- Protein: 25-30g