Description
This Tomato Spinach Sausage Pasta is a hearty and flavorful dish combining savory Italian sausage with fresh spinach and juicy cherry tomatoes in a rich tomato sauce. Cooked with a blend of spices including paprika, cayenne, and chili flakes, this quick and easy recipe is perfect for a comforting weeknight meal that serves four.
Ingredients
Units
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
- 1/2 teaspoon cayenne pepper
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes
- 1/2 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 and cook the pasta al dente, following the package directions. Drain and set aside once done.
- Cook the sausage and garlic: While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the Italian sausage meat, breaking it up with a wooden spoon, and sauté until almost cooked through. Add the chopped garlic and continue cooking until fragrant and the sausage is no longer pink.
- Add tomatoes and spices: Stir in the roughly chopped cherry tomatoes, paprika, and cayenne pepper. Let the mixture cook for a few minutes until the tomatoes soften and combine well with the sausage.
- Finish the sauce: Mix in the tomato puree and add the fresh spinach. Stir until the spinach wilts and the sauce thickens slightly.
- Combine pasta and sauce: Add the drained pasta into the skillet with the sausage and tomato sauce. Toss everything together to coat the pasta evenly. Season with black pepper and sprinkle chili flakes on top to taste before serving.
Notes
- For a spicier dish, increase the cayenne pepper or add extra chili flakes.
- You can substitute the Italian sausage with turkey or chicken sausage for a lighter option.
- Any short pasta shape like penne or rotini works well if farfalle is unavailable.
- Make sure not to overcook the spinach; just wilt it to retain its bright color and nutrients.
- Leftovers keep well refrigerated for up to 2 days and reheat nicely in a skillet or microwave.
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 25 g
- Cholesterol: 65 mg
