Ingredients
Scale
- 1 lb Penne or Rotini pasta (dry)
- 1 lb Ground pork sausage or smoked sausage links
- 1 medium Yellow onion, diced
- 3 cloves Garlic, minced
- 4 cups Chicken broth (use bouillon cubes for extra savings)
- 1 cup Whole milk or heavy cream
- 1 package (10 oz) Frozen chopped spinach, thawed and squeezed dry
- 1/2 cup Grated Parmesan cheese
- 1 tsp Red pepper flakes (optional for heat)
- Salt and pepper to taste
Instructions
- Place a large Dutch oven or a deep pot over medium-high heat. Add the ground sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Once the meat is nearly cooked through, add the diced onion. Sauté for about 4 minutes until the onion becomes translucent. Stir in the minced garlic and red pepper flakes, cooking for just one more minute until fragrant. Do not drain the fat, as it provides the base for your creamy sauce.
- Pour the dry pasta directly into the pot with the meat and onions. Add the 4 cups of chicken broth, ensuring the liquid covers the pasta. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot with a lid and cook for 10 to 12 minutes. Stir occasionally to prevent the pasta from sticking to the bottom. The pasta will absorb the flavorful broth, creating a built-in sauce that tastes much better than boiled water.
- Once the pasta is al dente and most of the liquid is absorbed, stir in the milk and the thawed spinach. Let it simmer uncovered for 2 to 3 minutes until the sauce thickens and the spinach is heated through. Turn off the heat and stir in the Parmesan cheese until melted and glossy. Taste and add salt or pepper as needed. Serve immediately or transfer to a slow cooker on “warm” if you are waiting for guests to arrive.
- Cook Time: 35 minutes