Best 2 Sausage Spinach Pasta Supper Recipes
**Savory Sausage Spinach Pasta Supper: A Flavorful and Convenient One-Pot Meal**
Prepare to embark on a culinary journey with our delectable Sausage Spinach Pasta Supper, a one-pot meal that effortlessly combines convenience and exquisite taste. This dish is a symphony of flavors, featuring succulent Italian sausage, vibrant spinach, tender pasta, and a creamy Parmesan sauce that harmonizes all ingredients into a cohesive masterpiece. Perfect for busy weeknights or casual gatherings, this hearty and wholesome supper promises to satisfy your cravings without sacrificing precious time in the kitchen. Additionally, we present a versatile collection of complementary recipes, including a refreshing Spinach Salad for a lighter option, and a decadent Sausage and Spinach Stuffed Shells for those seeking an indulgent culinary experience.
CREAMY SPINACH SAUSAGE PASTA
So rich and creamy, this pasta dish is wonderfully cheesy and delicious! And for time-saving convenience, I like to assemble it the night before, then bake it the next day. -Susie Sizemore, Collinsville, Virginia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink; drain., Stir in the tomatoes, spinach, cream cheese and 1 cup mozzarella cheese. Drain pasta; add to sausage mixture. Transfer to a greased 11x7-in. baking dish., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 662 calories, Fat 37g fat (20g saturated fat), Cholesterol 112mg cholesterol, Sodium 1362mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 33g protein.
ONE-POT PASTA WITH SAUSAGE AND SPINACH
This is the one-pot recipe to make when chopping an onion feels like too much work. Cooking the pasta in a combination of passata (puréed raw tomatoes) and water seasoned with cumin and red-pepper flakes infuses it with flavor all the way through. Cumin adds a subtle earthiness to the dish, but you can also use the same seasonings as those in the sausage you've chosen, like dried oregano, thyme, basil, paprika, fennel seeds or garlic. (Check the ingredients list on the package, if you're not sure.) Baby arugula, kale or other leafy greens could be substituted for the spinach, just make sure to tear or cut them into small, bite-size pieces. To make a vegetarian version, you could use mushrooms in place of the sausage at the start of the recipe, then continue with the rest.
Provided by Yasmin Fahr
Categories dinner, quick, weekday, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oil in a 12-inch, deep skillet with a tight-fitting lid or a Dutch oven over medium-high until shimmering. Use your hands to pull the sausages apart into small pieces; add to the skillet and cook untouched for 1 minute.
- Continue to cook for another 4 to 6 minutes, stirring at 1-minute intervals and breaking up the sausage into 1/2-inch chunks, until browned and crispy on the outside with no pink remaining. If you have more than 1 tablespoon of fat in the pan, drain the excess.
- Carefully pour in the passata (it may splatter), then add the cumin, red-pepper flakes and 2 cups water, stirring to combine. Season with salt and increase the heat to bring to a boil.
- Add the pasta, coating it with the liquid. (It won't be fully submerged, and that's OK.) Adjust the heat to maintain an active simmer with small bubbles forming on the surface. Cover and let cook, stirring every few minutes to make sure nothing is sticking at the bottom of the pan, until the pasta is al dente, about 1 minute less than the package instructions. If the pasta is still hard at this point, add a few tablespoons of warm water at a time and cook until just al dente. Depending on your pasta size and shape, you may need to add several tablespoons of water.
- When the pasta is just al dente, reduce the heat to low and season to taste with salt. Stir in the spinach in batches, and cook, uncovered, until most of the spinach is wilted, about 1 minute more. (It will continue to wilt in the heat of the pasta after you serve it.) If the pasta seems too dry, add 1 tablespoon warm water at a time until it reaches your desired consistency.
- Divide pasta among serving bowls and top with Parmesan.
Tips:
- Choose the right sausage: Use a mild or spicy Italian sausage, depending on your preference. For a more authentic flavor, use a sausage that is made with fresh herbs and spices.
- Cook the sausage thoroughly: Sausage should be cooked until it is no longer pink in the center. This will help to ensure that it is safe to eat.
- Use fresh spinach: Fresh spinach is best for this recipe, but you can also use frozen spinach if you don't have any on hand. If using frozen spinach, be sure to thaw it and squeeze out any excess water before adding it to the pasta.
- Don't overcook the pasta: Pasta should be cooked al dente, or slightly firm to the bite. This will help to prevent it from becoming mushy.
- Add plenty of Parmesan cheese: Parmesan cheese adds a delicious, nutty flavor to this dish. Be sure to use freshly grated Parmesan cheese for the best flavor.
Conclusion:
Sausage spinach pasta is a quick and easy meal that is perfect for a weeknight dinner. It is also a great way to use up leftover sausage. This dish is packed with flavor and is sure to please everyone at the table.
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