Sausage Pasta

Sausage Pasta

"This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations."
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Ingredients

45 m servings 423 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 19.3 g
  • 30%
  • Carbs:
  • 39g
  • 13%
  • Protein:
  • 22.3 g
  • 45%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1077 mg
  • 43%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
  2. In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
  3. Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
  4. Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.

Reviews

Read all reviews 991
  1. 1342 Ratings

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Most helpful positive review

This is an excellent supper for week nights. The only modification I made was to use fresh spinach versus frozen and added it to my colander prior to draining my pasta so that it cooked it sli...

Most helpful critical review

Unfortunately we weren't too impressed with this recipe. The sauce didn't reduce that much so the whole dish was soupy. All the flavors were great but we needed a bowl to eat it. Next time I ...

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This is an excellent supper for week nights. The only modification I made was to use fresh spinach versus frozen and added it to my colander prior to draining my pasta so that it cooked it sli...

In response to the previous poster who asked how the sausage should be prepared: my recommendation is to remove the casing- especially if you're serving it to kids. If you don't remove the casin...

This is my family's new favorite recipe! They request it all the time! I make it a little healthier using whole wheat pasta, low-sodium chicken broth, and spicy Italian turkey sausage. We actual...

Absolutely wonderful recipe, quite elegant, extremely easy (I'm a novice) -- and restaurant quality taste! I used mild bulk sausage (did not add oil) and penne pasta. Not draining the sausage m...

4 stars with the changes I made. I added red wine (1/2-1 cup and reduced it longer) then added heavy whipping cream until thick and creamy. I threw in canned asparagus tips and fresh spinach. Gr...

Wow, this was VERY good! I used a pint of fresh tomatoes versus canned and I used fresh spinach versus frozen. I think this did make a big difference in the over all taste but this recipe still ...

Unfortunately we weren't too impressed with this recipe. The sauce didn't reduce that much so the whole dish was soupy. All the flavors were great but we needed a bowl to eat it. Next time I ...

We found it 'salt-less' and that it needed some salt. 1/2 tsp should be fine. All I can say is know your sausage and make sure it's hot, or this dish will lack the zippy flavour that it could ...

This is a great light pasta. With thin sauces like this, there are two things you can do to ensure the sauce still sticks to the pasta. First, fusilli is probably best to use with this (corkscre...

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