Introduction:
Close your eyes and imagine wandering through an Italian marketplace: the fragrance of fresh tomatoes, the earthy notes of spinach, and the alluring scent of perfectly spiced sausages filling the air. Our Tomato & Spinach Pasta with Sausage captures this dream in a dish. It’s an inviting fusion of robust flavors, a meal that encapsulates the soul of Italy in every bite. Dive into this homely pasta dish and let it transport you to the sun-soaked streets of an Italian town.
Our Tomato, Spinach, and Sausage Pasta isn’t just a meal; it’s a story told in flavors. Every strand of pasta is coated in a rich, tomato-infused sauce, with vibrant spinach leaves lending their gentle bitterness and sausages offering a spicy, meaty punch. It’s a trio of elements that come together harmoniously, ensuring that each forkful is a delightful culinary experience.
Servings: 4 people
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients:
- 12 oz pasta (like spaghetti or penne)
- 2 tbsp olive oil
- 3 sausages, removed from casings and crumbled
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 2 cups fresh spinach, roughly chopped
- 1/2 tsp red pepper flakes (optional)
- Salt and pepper, to taste
- Grated Parmesan cheese, for serving
Directions:
- Start by boiling a large pot of salted water. Add your pasta and cook according to the package’s instructions until al dente. Drain, reserving a cup of pasta water, and set aside.
- In a large skillet, heat the olive oil over medium heat. Add in the crumbled sausages, and cook until they’re browned and cooked through.
- Toss in the minced garlic and red pepper flakes (if using). Let them sauté for a minute, just long enough for the garlic to become aromatic.
- Pour in the diced tomatoes with their juices, stirring and letting the mixture simmer. As the tomatoes cook, they’ll meld with the sausage, creating a flavorful foundation for your sauce.
- Once the tomatoes are slightly reduced, fold in the chopped spinach. It might seem like a lot at first, but the leaves will wilt down, integrating beautifully into the sauce.
- If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency.
- Introduce your cooked pasta to the skillet, tossing it in the sauce, ensuring every strand is coated.
Serve hot, garnished with a generous sprinkle of grated Parmesan and perhaps a sprinkle of fresh basil or parsley for added flair.
Tips or Notes:
- Feel free to add other veggies like bell peppers or mushrooms for added layers of flavor.
- If you’re not a fan of spicy heat, you can omit the red pepper flakes or adjust to your liking.
- This dish pairs wonderfully with a glass of red wine and a side of garlic bread to scoop up any leftover sauce.
- Consider using a spicy Italian sausage for an extra kick, or a milder version if you prefer.