A comforting one-pot pasta with spicy sausage, tomatoes, cream, and Parmesan cheese, perfect for quick meals.
# Components:
→ Meats
01 - 14 oz Italian sausage (mild or spicy), casings removed
→ Vegetables & Aromatics
02 - 1 medium yellow onion, finely chopped
03 - 3 cloves garlic, minced
04 - 14 oz canned diced tomatoes
05 - 3.5 oz baby spinach (optional)
→ Pasta & Liquids
06 - 10 oz short pasta (penne, rigatoni, or fusilli)
07 - 3 cups low-sodium chicken broth
→ Dairy
08 - 1/4 cup heavy cream
09 - 1/2 cup grated Parmesan cheese, plus extra for serving
→ Spices & Seasonings
10 - 2 tbsp olive oil
11 - 1 tsp dried Italian herbs
12 - 1/2 tsp crushed red pepper flakes (optional)
13 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned, about 5 minutes.
02 - Stir in the chopped onion and cook for 3 to 4 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
03 - Pour in the diced tomatoes with their juices, dried Italian herbs, and crushed red pepper flakes if using. Stir to combine thoroughly.
04 - Add the uncooked pasta and chicken broth to the pot. Stir well and bring the mixture to a boil.
05 - Reduce heat to a simmer, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is al dente and most of the liquid has been absorbed.
06 - Stir in the heavy cream and grated Parmesan cheese. Add the baby spinach and cook for 2 to 3 minutes until wilted.
07 - Adjust seasoning with salt and freshly ground black pepper to taste. Serve immediately, garnished with additional Parmesan and fresh basil if desired.
