Weeknight cooking has been my nemesis since the dawn of time. Between kids, work and life in general, I have had zero desire to cook anything. Ever. Unfortunately, there are people in my house that insist on being fed. Daily. The nerve! Thankfully Creamy Italian Sausage Pasta still keeps them happy and me sane. Plus it comes together quickly and only uses one skillet and one pot.
Creamy Italian Pasta Skillet Variations
Not sure if you have the “right pasta”, don’t fret. You can use any dry pasta that you have on hand. I’ve even been known to mix different pastas that I have partial bags of. Just make sure that the cooking times are similar so you don’t get a blend of overcooked and under cooked pasta.
Love a little spice? Substitute hot Italian sausage in the recipe or add a few shakes of dried red pepper flakes. Easy peasy!
Creamy Italian Pasta Skillet
Ingredients
- 340 grams of dry pasta (usually the smaller box of pasta)
- 1 small onion, diced
- 1 red bell pepper, core and seeds removed, chopped
- 1 pound Italian sausage, I used mild
- 1 jar pasta sauce
- 2 handfuls baby spinach
- 1/2 cup cream
- Grated parmesan cheese.
Instructions
Cook pasta according to package directions and drain. Don’t forget to salt the water!
Remove the Italian sausage from the casing. You can usually just squeeze in the middle and it comes out the ends.In a large skillet, cook the onions, peppers and sausage, breaking up the pieces of sausae as you go. Cook until the sausage is no longer pink. Prefer big chunks of sausage? Leave the casing on and chop into chunks. Drain any grease present after cooking.
Add pasta sauce and simmer for 5 minutes. Add baby spinach and stir. Cook until just wilted, about 2 minutes.
Add cream and stir. Add your pasta into the skillet with the sauce and stir.
Garnish with parmesan and serve hot.
Creamy Italian Sausage Pasta Skillet
Pasta and Italian sausage come together beautifully in this family friendly meal.
Ingredients
- 340 grams of dry pasta (usually the smaller box of pasta)
- 1 small onion, diced
- 1 red bell pepper, core and seeds removed, chopped
- 1 pound Italian sausage, I used mild
- 1 jar pasta sauce
- 2 handfuls baby spinach
- 1/2 cup cream, I used 18% b/c that is what I had
- Grated parmesan cheese.
Instructions
- Cook pasta according to package directions and drain.
- Remove the Italian sausage from the casing. You can usually just squeeze in the middle and it comes out the ends.
- In a large skillet, cook the onions, peppers and sausage, breaking up the pieces of sausae as you go. Cook until the sausage is no longer pink. Prefer big chunks of sausage? Leave the casing on and chop into chunks.
- Drain any grease present.
- Add pasta sauce and simmer for 5 minutes.
- Add baby spinach and stir. Cook until just wilted, about 2 minutes.
- Add cream and stir.
- Add your pasta into the skillet with the sauce and stir.
- Garnish with parmesan and serve hot.
Nutrition Information:
Yield:
5Serving Size:
1Amount Per Serving: Calories: 680Total Fat: 35gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 80mgSodium: 837mgCarbohydrates: 61gFiber: 4gSugar: 7gProtein: 29g
Nutrition info included as a guide. No guarantees are made that the information is accurate.
We may have a bit of an addiction to Italian Sausage pasta. You will find this delicious combo in many of our favourite recipes. Definitely check out my Cheesy Italian Sausage and Tortellini, Italian Sausage Baked Pasta and Italian Sausage Pasta with Boursin recipes.
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