Creamy Italian Sausage Pasta

Jennifer Thompson
by Jennifer Thompson
4 portions
35 min

Truth bomb: mothering sucks sometimes. To be clear, I’m not referring to the kids. I’m talking about everything else that goes along with the job. Take yesterday for example: I spent three long hours standing in the kitchen after finishing a hectic work day. Don’t get me wrong, I obviously love to cook or I wouldn’t have started a food blog, but I hate doing it when I feel rushed. Hurry, the kids are hungry! Hurry, pack the school lunches! Hurry, breakfast for five people won’t prep itself! Hurry, clean the kitchen – it’s almost bed time! Does any of this sound familiar to you? The only break I took was to fold laundry and let’s be clear – folding laundry is no break. So when I find a meal that is both delicious and quick I’m all about it and the recipe I’m sharing with you today it exactly that. On the days when you feel like you’re going down with the Titanic, let this Creamy Italian Sausage Pasta be your lifeboat. This recipe also calls for a half cup of wine, so I highly recommend splurging on a nice bottle and drinking what’s left of it once the recipe is assembled - bonus! For more recipes like this, be sure to follow me on Instagram as well as subscribe to the Cashmere & Cocktails blog!

Creamy Italian Sausage Pasta
Recipe details
  • 4  portions
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 2 cups of uncooked pasta
  • 1 cup of pasta water
  • 1 Tbsp. olive oil
  • 1 lb. mild Italian sausage, removed from casings
  • 1 shallots, finely diced
  • 2 cloves of garlic, minced
  • ½ tsp. dried basil
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • ½ tsp. dried rosemary
  • ½ cup dry white wine
  • ½ cup heavy cream
  • 2 cups fresh spinach
  • 1 cup parmesan cheese, shredded
  • Salt and pepper to taste

Bring pot of salted water to boil and add pasta. Cook el dente according to box instructions. *Save 1 cup of the pasta water once pasta has finished cooking and set aside.
In a large pan, heat olive oil over medium heat. Add sausage and shallots. Season with basil, oregano, thyme and rosemary. Break the pieces of meat into small bits as it cooks.
Once meat is cooking through, add garlic and cook for an additional minute.
Add wine and cook 3-5 minutes.
Add heavy cream and stir until combined. Once cream begins to bubble, add spinach. Cook until spinach is wilted (approx. 15 minutes).
Pour the remainder of the wine into a bowl-like glass because it’s five o’clock somewhere.
Add the pasta and parmesan and toss to combine.
Then slowly add reserved pasta water, just until sauce becomes creamy and uniform. Season with salt and pepper.
Jennifer Thompson
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