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My review
Sausage Pasta
Tammy
"This is a super easy recipe to throw together and, with the addition of different vegetables, can make lots of variations."
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Ingredients
45 m servings 423Original recipe yields 6 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve.
- In a large skillet, heat oil and sausage; cook through until no longer pink. During the last 5 minutes of cooking, add onion and garlic to skillet. Add broth, basil and tomatoes with liquid.
- Cook over medium heat for 5 minutes to slightly reduce. Add chopped spinach; cover skillet and simmer on reduced heat until spinach is tender.
- Add pasta to skillet and mix together. Sprinkle with cheese and serve immediately.
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Footnotes
- Partner Tip
- Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.
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Reviews
Read all reviews 1k1575 Ratings
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Most helpful positive review
11/6/2008
This is an excellent supper for week nights. The only modification I made was to use fresh spinach versus frozen and added it to my colander prior to draining my pasta so that it cooked it sli...
Most helpful critical review
4/22/2011
Unfortunately we weren't too impressed with this recipe. The sauce didn't reduce that much so the whole dish was soupy. All the flavors were great but we needed a bowl to eat it. Next time I ...
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11/6/2008
This is an excellent supper for week nights. The only modification I made was to use fresh spinach versus frozen and added it to my colander prior to draining my pasta so that it cooked it sli...
1/29/2008
In response to the previous poster who asked how the sausage should be prepared: my recommendation is to remove the casing- especially if you're serving it to kids. If you don't remove the casin...
1/2/2008
This is my family's new favorite recipe! They request it all the time! I make it a little healthier using whole wheat pasta, low-sodium chicken broth, and spicy Italian turkey sausage. We actual...
2/28/2004
Absolutely wonderful recipe, quite elegant, extremely easy (I'm a novice) -- and restaurant quality taste! I used mild bulk sausage (did not add oil) and penne pasta. Not draining the sausage m...
1/3/2006
4 stars with the changes I made. I added red wine (1/2-1 cup and reduced it longer) then added heavy whipping cream until thick and creamy. I threw in canned asparagus tips and fresh spinach. Gr...
5/17/2010
Wow, this was VERY good! I used a pint of fresh tomatoes versus canned and I used fresh spinach versus frozen. I think this did make a big difference in the over all taste but this recipe still ...
7/2/2011
This is a great light pasta. With thin sauces like this, there are two things you can do to ensure the sauce still sticks to the pasta. First, fusilli is probably best to use with this (corkscre...
4/22/2011
Unfortunately we weren't too impressed with this recipe. The sauce didn't reduce that much so the whole dish was soupy. All the flavors were great but we needed a bowl to eat it. Next time I ...
1/6/2003
We found it 'salt-less' and that it needed some salt. 1/2 tsp should be fine. All I can say is know your sausage and make sure it's hot, or this dish will lack the zippy flavour that it could ...