Description
This Tomato Spinach Sausage Pasta is a flavorful and hearty dish perfect for a quick weeknight dinner. Made with Italian sausage, fresh spinach, cherry tomatoes, and a blend of spices, this recipe combines savory and slightly spicy elements with a rich tomato sauce. The farfalle pasta is tossed in a vibrant, juicy sauce making each bite delightful and satisfying.
Ingredients
Scale
Sausage and Sauce
- 1 lb (450g) Italian sausage meat (mild or spicy)
- 2 garlic cloves, peeled and roughly chopped
- 7 oz (200g) cherry tomatoes, roughly chopped
- 1 handful fresh spinach
- 2 tablespoons tomato puree
- 1 teaspoon paprika
- ½ teaspoon cayenne pepper
- 1 tablespoon olive oil
- ½ teaspoon chili flakes
- ½ teaspoon ground black pepper
Pasta
- 4 servings pasta (we used farfalle)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta al dente, following the package directions. Once cooked, drain the pasta and set it aside while you prepare the sauce.
- Cook the sausage and garlic: Heat olive oil in a large skillet over medium heat. Add the Italian sausage meat, breaking it up with a wooden spoon. Sauté until the sausage is almost cooked through. Add the chopped garlic and continue cooking until fragrant and the sausage is fully browned with no pink remaining.
- Add tomatoes and spices: Stir in the roughly chopped cherry tomatoes, paprika, and cayenne pepper. Cook the mixture for a few minutes until the tomatoes soften and blend well with the sausage, releasing their juices.
- Finish the sauce: Mix in the tomato puree and add the fresh spinach. Stir gently until the spinach wilts and the sauce thickens slightly, coating the sausage and tomatoes beautifully.
- Combine pasta and sauce: Add the drained pasta into the skillet with the sausage and tomato sauce. Toss everything together thoroughly to evenly coat the pasta. Season with ground black pepper and sprinkle chili flakes to your preferred heat level. Serve immediately for a warm, comforting meal.
Notes
- You can substitute farfalle with penne, rigatoni, or fusilli if desired.
- Adjust the amount of cayenne and chili flakes based on your preferred spice level.
- For a leaner option, use turkey or chicken sausage instead of Italian pork sausage.
- Make sure not to overcook the spinach; it should just wilt to retain its bright green color and nutrients.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or microwave.
