Creamy Sausage and Spinach Pasta with Farfalle

Creamy Sausage and Spinach Pasta

Farfalle, browned Italian sausage, and spinach are tossed in a creamy Parmesan sauce tinted orange-red with a little tomato paste. The sauce should cling to the bow ties without pooling in the skillet.

Boil the farfalle separately so you can stop it at al dente, then give it a brief toss in the sauce. Save some pasta water before draining: a splash will loosen the sauce if the pasta absorbs too much.

Makes 4 to 6 servings. Prep: 15 minutes. Cook: about 25 minutes.

Ingredients

• 12 ounces farfalle (340g)
• Kosher salt, for the pasta water and to taste
• 1 teaspoon olive oil, plus more only if needed
• 1 pound bulk Italian sausage or sausage removed from casings (450g)
• 1 small yellow onion, finely diced (about 100g)
• 3 garlic cloves, minced
• 2 tablespoons tomato paste
• 1/2 cup low-sodium chicken broth
• 3/4 cup heavy cream
• 1/4 teaspoon black pepper, or to taste
• 1/2 cup finely grated Parmesan (about 50g), plus more for serving
• 5 ounces fresh baby spinach (about 140g)
• 1 small bunch fresh basil (about 1/2 cup loosely packed leaves)
• Optional: up to 1/4 teaspoon red pepper flakes, preferably with mild sausage

How to Make Creamy Sausage and Spinach Pasta

1. Boil the farfalle: Cook in a large pot of well-salted boiling water according to the package directions. Begin checking 1 to 2 minutes before the lower end of the package’s time range. The pasta should be tender but still firm at the center. Reserve at least 1 cup of pasta water, then drain.
2. Brown the sausage: While the pasta cooks, warm a wide 12-inch skillet over medium heat. Add the olive oil and sausage. Break the sausage into small crumbles and cook uncovered over medium to medium-high heat for 6 to 8 minutes, stirring as it browns. Lower the heat if it starts to scorch. The sausage should be browned with no pink remaining; ground pork sausage should reach 160°F (70°C) if checked with a thermometer. Spoon off excess fat, leaving a thin coating in the skillet.
3. Make the sauce: Add the onion and cook for 3 to 4 minutes, until softened. Stir in the garlic, tomato paste, and optional red pepper flakes; cook briefly, until fragrant. Pour in the broth and scrape up the browned bits. Stir in the cream and black pepper, reduce the heat to medium-low, and bring to a gentle simmer rather than a hard boil.
4. Coat the pasta: Add the drained farfalle and 1/2 cup Parmesan. Toss uncovered over low to medium-low heat for 1 to 2 minutes, until the sauce lightly coats the pasta. Add reserved pasta water a splash at a time if the sauce looks too thick.
5. Wilt the spinach: Fold it in by the handful and toss over low heat or residual heat for 1 to 2 minutes, just until wilted and still green. Turn off the heat. Tear in a few basil leaves if desired, reserving the rest for serving. Taste and adjust the salt and pepper.
6. Serve: Scatter more Parmesan over the pasta and place a generous cluster of fresh basil leaves in the center. Serve family-style from the skillet while the sauce is glossy and moist.

Why Boil the Farfalle Separately?

Farfalle cooking times vary by brand, and boiling it separately makes its texture easier to check. The short skillet toss coats the pasta without leaving it to simmer until soft. A one-pot method would need different liquid amounts and timing; don’t apply them to this recipe.

Keeping the Sauce Creamy

Pasta continues to absorb liquid after it leaves the heat. If the sauce tightens before serving, toss in a little reserved pasta water until it coats the farfalle again. It should be moist, not soupy.

Sausage and Spinach Options

Mild Italian sausage gives a gentler result; hot sausage adds more heat, so reduce or omit the red pepper flakes if using it. Spoon off excess rendered fat after browning, but keep a thin coating in the skillet to cook the onion.

Fresh spinach needs only a short wilt at the end. To use frozen spinach, thaw it, squeeze out excess moisture, and add it near the end just long enough to heat through.

For another creamy farfalle dinner, try Creamy Mushroom Pasta with Farfalle. For a spicier tomato-cream pasta, see Gigi Hadid Spicy Vodka Pasta with Creamy Penne.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. Reheat gently in a skillet over medium-low heat, stirring often and adding a splash of cream or broth to loosen the sauce. To microwave, heat in short intervals and stir between them, adding a little liquid if needed.

Freezing is not recommended as the default because creamy pasta may dry out or lose its texture.

Nutrition

Approximate nutrition per serving, based on 1/6 of the recipe: 600 calories, 24g protein, 36g fat, and 48g carbohydrates. Approximate nutrition per 100g: 210 calories, 8g protein, 12g fat, and 16g carbohydrates. Values vary with the sausage, cream, and Parmesan used.