Description
Creamy, savory, and packed with flavor, this Spinach Sausage Alfredo Pasta combines hearty sausage, tender pasta, and fresh spinach in a rich, garlicky alfredo sauce. A comforting weeknight favorite!
Ingredients
- Pasta: 12 ounces (fettuccine, penne, or your choice)
- Italian Sausage: 300 g (10–12 oz), casings removed
- Olive Oil or Butter: 1 tablespoon
- Garlic: 3 cloves, minced
- Heavy Cream: 1½ cups
- Milk: ½ cup
- Parmesan Cheese: 1 cup, freshly grated
- Salt & Black Pepper: to taste
- Fresh Spinach: 4 cups
- Fresh Parsley (optional): chopped, for garnish
- Nutmeg (optional): a pinch
Instructions
- Preheat Your Equipment: Bring a large pot of salted water to a boil for the pasta.
- Combine Ingredients & Boil Pasta: Cook pasta until al dente. Reserve 1 cup pasta water and drain.
- Prepare Your Cooking Vessel: Heat olive oil or butter in a large skillet over medium heat.
- Assemble the Dish: Add sausage and cook until browned. Add garlic and stir for 30 seconds.
- Cook to Perfection: Pour in cream and milk. Simmer for 2–3 minutes. Stir in Parmesan, season with salt, pepper, and nutmeg. Add spinach and wilt.
- Finishing Touches: Add cooked pasta and toss until fully coated. Loosen with reserved pasta water if needed.
- Serve and Enjoy: Garnish with parsley and extra cheese. Serve hot.
Notes
- Use freshly grated cheese for the best melt and flavor.
- Don’t overcook the spinach—add at the end just to wilt.
- For leftovers, add a splash of milk when reheating to maintain creaminess.