Penne pasta and spicy ground sausage come together in a creamy, cheesy sauce to create an Alfredo with a kick!
My absolute favorite pasta dish is a creamy alfredo pasta with a delicious protein like grilled chicken or steak, or savory sauteed shrimp on top. When I recently had a huge hankering for an alfredo pasta, I set out to create a delicious bowl to satisfy the (probably perimenopausal) craving. However, with no thawed chicken, steak, or shrimp in sight, I turned to a lone package of spicy Italian sausage sitting in my fridge.
Why was the lone package of spicy Italian sausage there you ask? Well, because on Sundays, I pull out 3 or 4 meat options from our deep freezer and place them in the fridge to thaw. One night I made Classic Homemade Meatloaf, the next was Slow-Cooker Chili Lime Pork Carnitas, and the next was Cheesy Chicken Broccoli Rice Casserole. I put off cooking the sausage because I wasn’t entirely sure what I wanted to make with it and by the end of the week, it was the last one standing.
With the hankering and hot flashes hitting hard, I went in search of ingredients. After rummaging around my fridge, I found a half-full container of half and half and some remnants of parmesan and asiago cheeses left over from making 5 Cheese and Italian Sausage Baked Penne last week. A quick check of the pantry delivered some freeze-dried spinach. I now had somewhat of an idea of what I was going to do. I wanted an Alfredo pasta and by golly, I was going to make one!
What you’ll need to make this Spicy Sausage and Spinach Alfredo:
Italian Sausage
I used spicy Italian sausage links and removed the casings. However, a pre-ground would be ideal. Feel free to use a mild Italian sausage if you’re not big on heat.
Pasta
I used penne pasta because it’s what I had on hand, and I knew it could hold up to the sauce. You can really use any kind of pasta; a fettuccine or rigatoni would work just fine.
White Wine
Adding a little wine goes a long way! It can help to add acidity and brightness to the dish.
Cream
Again, using what I had on hand, Half & Half got the job done. For that delicious, creamy consistency, you don’t want to skimp out on this ingredient.
Chicken Stock
I make my own chicken stock because it’s just so easy and tastes so much better than anything found in a store, in my opinion. If you don’t have your own, look for a high-quality organic version at the grocery store.
Cheese
A mix of parmesan, asiago, and mozzarella offers a creamy complexity to each bite.
Seasonings
Pantry staples like salt, pepper, onion powder, garlic powder, and Italian seasoning
provide loads of flavor and are extremely budget-friendly.
Why you’ll love this Spicy Sausage and Spinach Alfredo:
Deliciously spicy and creamy, this dish is comfort food at its finest!
This recipe is perfect all on its own or as the star of the dinner table. Serve this entrée with my Simple Sauteed Green Beans and Honey Butter Yeast Rolls for a meal that is sure to impress.
If you’re like me and need quick and easy meals that everyone will enjoy, this dish fits the bill!
How to Make Spicy Sausage and Spinach Alfredo
This pasta dish comes together in about 30 minutes, making it perfect for those busy weeknights or when you have a (critical?) craving for alfredo.
First, bring 6 cups of water to a boil. Add a pinch or two of salt to the water to help season the pasta noodles. Cook pasta for about 10-12 minutes. Drain the pasta water. Set pasta aside.
In a large pan, cook sausage until browned and no longer pink. Remove the sausage from the skillet and set aside a paper towel-lined plate.
Carefully add the wine (or chicken stock) to the pan and scrape up any stuck-on bits from the sausage. This will add flavor to our sauce.
Melt the butter in the pan and add in the half & half, chicken stock, seasonings, and cheeses.
Fold in the spinach and allow a minute or two to wilt.
Add the sausage and pasta back to the pan and gently mix well to combine all ingredients.
Serves 6
Ingredients
1 pound ground spicy Italian sausage
12 ounces penne pasta
¼ cup white wine or chicken stock
1 stick butter
2 cups half and half
½ cup chicken stock
½ Tablespoon garlic powder
½ Tablespoon onion powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon pepper
¼ teaspoon crushed red pepper flakes (optional)
2/3 cup parmesan cheese
1/3 cup asiago cheese
1 cup mozzarella cheese
2 cup spinach
Directions
In a large pot, bring 6 cups of water to a boil. Cook pasta for approximately 12 minutes. Drain water.
In a large pan over medium heat, cook sausage for approximately 3-4 minutes or until browned on both sides. Remove sausage with a slotted spoon and place on a paper towel-lined plate.
Deglaze pan by carefully adding white wine or chicken stock. Scrap up any stuck-on remnants of the sausage.
Melt butter in the skillet then add half and half, chicken stock, and seasonings. Whisk over medium-high heat for approximately 1-2 minutes.
Fold in cheeses and allow to melt.
Fold in spinach and allow 1-2 minutes for it to wilt.
Reduce heat and simmer on low for approximately 5-7 minutes or until sauce begins to thicken.
Return sausage to pan and add cooked pasta. Gently mix to incorporate all ingredients until heated throughout.
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