One-Pan Creamy Penne with Spinach and Italian Sausage
Hey there! So, I have this recipe that’s become a bit of a lifesaver in my kitchen: one-pan creamy penne with spinach and Italian sausage. I remember the first time I made it—I’d just come home from a long day, and the thought of washing multiple dishes was about as appealing as a root canal. Then it hit me, why not throw everything into one pan? I did, and it was like magic. My family devoured it, and I barely had time to blink.
Why You’re Going to Love This
I make this when I’m craving something warm and comfy, but don’t want to spend forever in the kitchen (who has time for that on a Tuesday night?). My family goes crazy for this because it’s creamy, savory, and has that comforting vibe that just makes you feel like everything’s going to be okay. Plus, there’s something so satisfying about just one pan to clean—seriously, it’s a game-changer!
What You’ll Need
- 250g penne pasta (or any pasta really, I once used fusilli and it was fab)
- 200g Italian sausage, sliced (I sometimes swap in chicken sausage when I’m feeling virtuous)
- 1 tablespoon olive oil (or butter if you’re feeling decadent)
- 2 cloves garlic, minced (or a sprinkle of garlic powder in a pinch)
- 200g fresh spinach (frozen works too, just defrost it first)
- 1 cup heavy cream (I’ve used half-and-half when I was out of cream)
- 1/2 cup grated Parmesan cheese (don’t skimp here, the cheese is key!)
- Salt and pepper to taste
How to Throw This Together
- Grab your biggest skillet—something with room to spare. Heat the olive oil over medium heat and toss in the sausage. Cook until it’s browned and glorious.
- Add the garlic, and let it get fragrant (this is where I usually sneak a taste, just to be sure).
- Throw in the penne and give everything a good stir to coat with all that tasty sausage oil.
- Pour in the cream, then add the spinach. It may look like a lot, but trust me, it wilts down to nothing.
- Cover the pan and let it simmer for about 10-12 minutes, stirring occasionally, until the pasta is cooked through. If it looks a bit weird at this stage—don’t worry, it always does!
- Once the pasta is done, stir in the Parmesan until it’s all melted and creamy. Season with salt and pepper to your heart’s content.
Notes from the Trenches
Okay, so here’s the scoop: I once tried this with almond milk instead of cream. It, uh, didn’t quite hit the mark. Stick with the real stuff if you can. And if the sauce gets too thick, just splash in a bit more cream or pasta water.
Variations I’ve Tried (and One I Regret)
Throwing in some sun-dried tomatoes was a win, but I once added too much red pepper flakes and it was fiery enough to make a dragon sweat. Moderation, folks.
What If You Don’t Have the Right Equipment?
No fancy skillet? A big pot works just fine. I’ve even used a roasting pan once, though that was a bit of a wild ride.
How to Store Your Delicious Creation
This dish keeps in the fridge for up to 3 days, though honestly, in my house it never lasts more than a day! Reheat it gently, maybe with a splash of cream to keep it luscious.
Serving Suggestions That Work for Me
I like to serve this with a simple green salad (because balance, right?) and a crusty loaf of bread for mopping up any leftover sauce. It’s an unwritten rule in my family.
Pro Tips I’ve Learnt the Hard Way
I once tried rushing the simmering step and regretted it—the pasta turned out crunchy. Let it take its time; patience pays off here.
FAQ from Curious Minds
Can I use a different pasta? Absolutely! Whatever you’ve got in your pantry should work.
What about adding other veggies? Go for it! Just remember, not all veggies cook at the same rate.
Is there a vegan version? You can try coconut milk instead of cream and vegan sausage, but it’s a different dish entirely (a tasty one, though!).
