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20 Minute Creamy Garlic Sausage & Spinach Pasta

20 Minute Creamy Garlic Sausage & Spinach Pasta

A creamy, hearty sausage pasta made in one pan with simple everyday ingredients. Ready in 30 minutes, picky-eater approved, and even better as leftovers the next day.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 1 lb Ground sausage Mild or spicy Italian
  • 1 lb Pasta Penne or rigatoni recommended
  • 5 oz Fresh spinach
  • ¼ cup Butter Unsalted
  • 1 ½ cups Heavy cream
  • 1 tbsp Minced garlic About 3 cloves
  • 1 cup Grated parmesan Freshly grated melts best

Instructions
 

  • 1. Cook the pasta in a large pot of generously salted water following the package instructions until al dente. Drain well and set aside.
    2. Meanwhile, heat a large skillet over medium heat and cook the sausage, breaking it into crumbles as it browns. When the sausage is nearly cooked through, add the minced garlic and sauté for about 1 minute until fragrant. Carefully remove any excess grease from the skillet with a paper towel.
    3. Reduce the heat to low, then add the butter and heavy cream. Stir gently and let the mixture simmer for 3–4 minutes, allowing the butter to melt completely and blend into the sauce.
    4. Add the spinach and cook for another 2–3 minutes, stirring occasionally, until the leaves have softened and wilted.
    5. Sprinkle in the Parmesan cheese and stir until melted and smooth. Toss the cooked pasta into the skillet, mixing well so every bite is coated in the creamy sauce. Serve right away.
    6. For a little extra kick, top with red pepper flakes or a pinch of cayenne pepper before serving. Enjoy!

Notes

 
  • Seasoning: Sausage is already well-seasoned, so taste before adding any salt. For extra heat, add a pinch of red pepper flakes, a dash of cayenne, or a sprinkle of Cajun seasoning.
  • Vegetable swaps: Spinach is the quickest option, but sliced mushrooms, small broccoli florets, diced zucchini, or halved cherry tomatoes all work well. Add firmer vegetables (broccoli, zucchini) a few minutes before the spinach.
  • Pasta tip: Cook pasta to al dente — it will continue absorbing the sauce in the pan, so slightly underdone is better than overcooked here.
  • Storage: Refrigerate leftovers in an airtight container for up to 4 days. To reheat, add a small splash of heavy cream or water to loosen the sauce. Warm on the stovetop over low heat or microwave in 60-second intervals, stirring in between.
  • Freezing: Not ideal due to the cream sauce, which can separate when thawed. Best enjoyed fresh or within a few days from the fridge.
 

Nutrition (per serving, approx.)

 
  • Calories: 680 kcal
  • Total Fat: 42g
  • Saturated Fat: 22g
  • Trans Fat: 0g 
  • Cholesterol: 125mg 
  • Sodium: 780mg 
  • Total Carbohydrates: 48g 
  • Dietary Fiber: 3g
  • Total Sugars: 3g 
  • Protein: 28g 
  • Vitamin A: 35%
  • Vitamin C: 8% 
  • Calcium: 20%
  • Iron: 15%