Sausage Pasta Recipe

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 casing, it could roll back while cooking the sausage pieces and you'll get the inevitable question from your kids, "What's this?" then "What's it made out of?" then "Ewww!" Best bet: use frozen sausages, thaw very lightly in the microwave, then use a sharp knife to cut membrane and remove.

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 slightly. This is a keeper.

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 (corkscrew shaped pasta). Second, don't cook your pasta first and then start on the sausage/veggie mixture. Do a little backwards planning, and after draining the water, don't waste any time with the pasta and get it mixed in with the sausage mixture. The pasta will be covered in starchy goodness that will help the sauce stick. I served this with some Focaccia bread that I also got from this site. Also, I suggest using fresh basil towards the end after the spinach is added. Dried basil simply doesn't do the fresh herb justice.

This is a good recipe for a delicious weeknight meal! I did make three changes; I made a full pound of pasta so I increased the garlic, onions and basil. I kept all the rest of amounts the same but drained the tomatoes and used a 1/2 cup white wine to deglaze before I added the broth and tomatoes. The wine definitely takes the flavor and the acidity up a notch. You definitely need to cook that for the full 5 minutes on a hard summer to reduce the sauce. Those that said it’s too soupy probably didn’t do this. Lastly, after I added the pasta to the skillet, I added about 1/4 cup of the Parmesan cheese. This helped to thicken the sauce and make the dish a little creamy. Everyone in my house ate it up!

Five stars with my changes. No need for chicken broth and diced tomatoes. That makes it watery. I use either a jar of Rao’s marinara sauce, or a large can of whole San Marzano tomatoes that I have made smooth with an immersion blender. I also add about 2 tablespoons of concentrated tomato paste. I add that to the sausage, onion and garlic mixture and stir it around over medium heat for a few minutes. It adds a nice depth of flavor. Also fresh spinach and fresh herbs when available.

I made this with Italian sausage, green and yellow bell peppers, onions, garlic, sundried tomatoes, cherry tomatoes, and fresh spinach. I substituted a half cup of red wine for some of the chicken stock and added a tablespoon of sun dried tomato paste. To thicken, I mixed a tablespoon of flour in with the stock and boiled the sauce down to a nice consistency. It was awesome with bow tie pasta! The recipe could be cut in half if you aren’t feeding a family.

Delicious, I added 12 ounces of thawed shrimp near end and fresh basil. I first sautéed sausage and drained, used whole wheat non-drained penne pasta, everything else was the same. I added fresh grated Parmesan cheese at the end, adding this to my regular recipes. Thank you!

The problem with this dish is that you can't stop eating it! It makes almost a gallon, so I froze a quart of it. I used ground mild Italian sausage, gluten free rotini pasta, and the frozen spinach was fine since I didn't have fresh on hand. I did add a lot of ingredients that others had suggested ie mushrooms, red wine, heavy cream, red pepper flakes, salt (a must), cornstarch, and I had some yellow bell pepper as well. Wait to cook the pasta when you have the dish simmering so you can add the drained starchy hot pasta asap which will help thicken the sauce. I will use a big pot next time instead of a large skillet since I couldn't fit everything in that.

This is a great, easy weeknight meal. I get why people suggest to reduce the broth but in Step 3, it talks about letting this cook until the sauce reduces - which, I think doing this adds a valuable melding and enhancement of flavors to this relatively basic dish. The only change was that I added 8oz mini bella mushrooms midway through browning the sausage. I also didn’t bother covering either when I added the spinach- just another dish to clean. Overall, we liked this! Thanks Tammy.

I wasn't to impressed with this recipie. I think that it would be better to use 1/3 cup of the broth, and then add like 1/2 cup heavy cream. That way it wouldn't be so runny, and more cream like. Also, you could remove all of the chicken broth, and add a small can of tomato sauce, and some heavy cream. I also felt that it was WAYYYY under seasoned. So, I added some salt, pepper, and italian seasoning at the end.

This is a superb dish. Kinda’ easy too. Used Penne pasta, added 3 more garlic cloves, used one can dice tomatoes (drained), added sautéd mushrooms, no green peppers, should have used more spinach, added salt, pepper, and Italian seasoning. Be sure to remove the sausage before the sauté process, then add sausage back to the mix to keep from overcooking the sausage. No half n half. The flavor really stuck to the Penne pasta. Superb.

Easy, savory. Everyone goes for seconds.

Didn't add broth. Used the juice from the corn and diced tomatoes with spicy Italian sausage. Turned out great. Served with garlic bread .

Very good flavor, wife loved it. I used breakfast sausage and fire roasted Rotel tomatoes and chiles. It was delicious. Will make again.

Really good but next time I would use fresh spinach.

So delicious! I made a few modifications. I used hot breakfast sausage, fresh spinach, a can of rotel instead of diced tomatoes, and bow tie pasta. Plus, it was an easy and quick meal.

Never thought I’d cook something this delicious myself.

use arugula instead of spinach

Tastes way better than I expected.

This just made my week!