Italian Sausage Pasta 30-Minute (Print Version)
# Ingredients:
→ Pasta
01 -
340 g farfalle or penne pasta
→ Protein
02 -
425 g mild Italian sausage, casings removed and crumbled
→ Vegetables
03 -
225 g crimini mushrooms, sliced
04 -
170 g fresh spinach
05 -
4 garlic cloves, minced
→ Sauce and Seasonings
06 -
1 tablespoon (15 ml) olive oil
07 -
370 g tomato pasta sauce or marinara
08 -
0.5 teaspoon Italian seasoning or Herbs from Provence
09 -
Red pepper flakes, to taste
10 -
Salt, to taste
11 -
Coarsely ground black pepper, to taste
# Instructions:
01 -
Bring a large pot of water to a boil. Add pasta and cook according to package directions until al dente. Drain and set aside.
02 -
Heat olive oil over medium heat in a large high-sided skillet. Add sliced crimini mushrooms and cook for 3 to 5 minutes until just tender. Remove mushrooms and set aside.
03 -
In the same skillet, add crumbled Italian sausage. Cook over medium heat for approximately 5 minutes, stirring occasionally, until thoroughly cooked. Drain excess fat.
04 -
Add minced garlic, Italian seasoning, red pepper flakes, tomato pasta sauce, and fresh spinach to the skillet with sausage. Stir well and bring to a gentle boil over medium heat. Cook, stirring frequently, for 5 minutes until spinach has wilted to your preference.
05 -
Add the cooked, drained pasta to the skillet. Toss to combine and reheat gently for 1 minute.
06 -
Remove from heat. Season with salt, coarsely ground black pepper, and additional red pepper flakes as desired. Top with reserved cooked mushrooms before serving.
# Notes:
01 -
Assess the saltiness of the sausage before seasoning; adjust salt accordingly.
02 -
Tomato sauce varieties such as tomato basil, arrabbiata, or garlic-infused work well in this preparation.
03 -
Both sweet and spicy Italian sausage may be used based on preference. Use links with casings removed if unavailable in bulk.
04 -
Typical Italian seasoning includes rosemary, thyme, parsley, tarragon, marjoram, basil, and sage.