Pasta with Sausage and Spinach
A hearty skillet pasta with Italian sausage, wilted spinach, white wine, and plenty of parmesan. Ready in about 30 minutes.
- 1 pound dried medium shells, penne, orecchiette, or bow tie pasta
- 1 tablespoon olive oil
- 1 tablespoon salted butter
- 1 pound Italian sausage, casings removed
- 3 cloves garlic, minced or pressed
- 3/4 cup chicken broth
- 1/4 cup white wine (or substitute additional chicken broth)
- 10 ounces fresh baby spinach leaves
- 3/4 cup freshly grated parmesan cheese, plus extra for garnish
- 1 teaspoon lemon zest
- a pinch of red pepper flakes
- optional garnish: chopped fresh parsley
- Cook the pasta in a large pot of salted boiling water according to the package instructions for al dente. Before draining, reserve about 1 cup of the pasta cooking water. Drain and set the pasta aside.
- In a large Dutch oven or very large skillet, heat the olive oil and butter over medium heat until the butter melts. Add the sausage and cook, breaking it into crumbles with a wooden spoon, until browned and cooked through, about 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, for 30 seconds. Pour in the chicken broth and wine, scraping up any browned bits from the bottom of the pan. Bring to a bubble, then simmer until the liquid reduces by about half, about 4 minutes.
- Fold in the spinach and toss gently until it just starts to wilt, about 1 to 2 minutes. Remove from the heat.
- Stir in the cooked pasta, parmesan, and lemon zest. If the sauce looks dry, add a splash of the reserved pasta water and toss to combine. Taste and season with salt and red pepper flakes.
- Serve immediately, garnished with additional parmesan and fresh parsley if desired.
Chef's Note: Reducing the broth and wine by half before adding the spinach concentrates the flavor left behind from browning the sausage, so the sauce carries real depth rather than tasting thin. Freshly grated parmesan, rather than the pre-shredded kind, melts noticeably smoother into the sauce — pre-shredded cheese is coated to prevent clumping in the bag, which also keeps it from melting cleanly.
Use the largest skillet or Dutch oven you have for this, ideally 14 inches, since the spinach takes up a lot of volume before it wilts down. Kale or Swiss chard both work as a swap for the spinach if you'd like heartier greens, just give them an extra 3 to 4 minutes covered to soften. For a richer version, stir in a splash of heavy cream along with the parmesan.
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