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Creamy Sausage and Spinach Pasta

Creamy Sausage and Spinach Pasta

Creamy Sausage and Spinach Pasta with Parmesan Cream Sauce is the perfect weeknight dinner ready in only 20 minutes.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Yield 6 servings


  • 1 lb rigatoni or penne pasta
  • 1 lb ground Italian sausage
  • 2 cups heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 2 teaspoons garlic powder
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon chopped fresh rosemary or dried Italian seasonings (see note)
  • 2 cups spinach leaves (or escarole)


  1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. Drain and set aside.

  2. In a large saucepan, brown the sausage until no longer pink. Remove from pan. 

  3. Add the cream, chicken broth, Parmesan cheese, garlic powder, red pepper, and rosemary to the pan. Simmer for 10 minutes or until mixture is desired thickness. Add the spinach back to the pan for a few minutes to wilt down.  Add the sausage back into the cream.

  4. Add the pasta in the pan (if your saucepan is big enough) or combine in a large swerving bowl. 

Recipe Notes

The original recipe calls for rosemary but I don't always have fresh rosemary on hand and not everyone cares for the flavor so you can use dried Italian seasonings.