Ingredients
Scale
- 1 lb Italian sausage (mild or spicy), casings removed
- 12 oz penne or rotini pasta
- 3 cups chicken broth
- 1 cup heavy cream
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon ground nutmeg
- 2 cups fresh baby spinach
- 1/2 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and black pepper to taste
- Red pepper flakes (optional for garnish)
Instructions
- Start by prepping your workstation to ensure the 20-minute timeline stays on track. Mince the garlic cloves finely and measure out your chicken broth and heavy cream. If your sausage is in links, remove the casings now. Gather your spices—oregano, nutmeg, salt, and pepper—so they are ready to be tossed in the pot the moment you need them.
- Heat the olive oil in a large pot or deep skillet over medium-high heat. Add the sausage and cook until browned, breaking it into small crumbles with a wooden spoon. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the dry pasta, chicken broth, oregano, and nutmeg. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 10 to 12 minutes, or until the pasta is tender and most of the liquid is absorbed. Pour in the heavy cream and stir in the baby spinach until it wilts. Finally, stir in the Parmesan cheese until the sauce is thick and glossy.
- Dish the pasta into wide shallow bowls while it is steaming hot. The sauce will continue to thicken as it sits, so serve it immediately for the best texture. Garnish each portion with an extra sprinkle of Parmesan cheese and a pinch of red pepper flakes if you like a little heat. Add a sprig of fresh parsley or basil for a pop of Christmas green to complete the festive look.
- Cook Time: 20 minutes