Speedy Weeknight Pasta
A rich and satisfying pasta dish that comes together in a flash, perfect for those super busy weeknights when you crave homemade comfort without the fuss.
Ingredients
- 8 ounces short pasta such as penne or rotini
- 1 tablespoon olive oil
- 1 pound ground Italian sausage casings removed
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 can diced tomatoes 14.5 oz
- 5 ounces baby spinach fresh or thawed frozen and squeezed dry
- 1/4 cup Parmesan cheese grated
- to taste salt
- to taste black pepper
Instructions
- Cook pasta according to package directions until al dente. Drain, reserving 1/2 cup of the pasta water.
- While the pasta cooks, heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess grease.
- Stir in the garlic powder and onion powder with the sausage. Cook for 1 minute until fragrant.
- Pour in the chicken broth, heavy cream, and undrained diced tomatoes. Bring the mixture to a gentle simmer and cook for about 5 minutes, allowing the sauce to thicken slightly.
- Stir in the spinach until it wilts (if using fresh) or is heated through (if using thawed frozen).
- Add the cooked pasta and grated Parmesan cheese to the skillet. Toss everything to combine, adding a splash of the reserved pasta water if needed to reach your desired sauce consistency.
- Season with salt and black pepper to taste. Serve immediately with extra grated Parmesan cheese on top.
Notes
Use pre-cooked sausage for even faster prep time. A splash of reserved pasta water can help achieve your desired sauce consistency. For a vegetarian alternative, simply omit the sausage and add a can of drained chickpeas or white beans for protein.