One-Pot Creamy Tomato Pasta with Chicken Sausage and Spinach
5min
20min
3
570
Free account. Otto builds a week around this recipe, with the shopping list done.
Chef's Note
Using a one-pot method means the pasta releases starch directly into the cooking liquid, creating a naturally thick and velvety sauce without needing heavy thickeners!
Tags
Ingredients
9 oz chicken sausage links
3 cloves garlic
1 tsp dried Italian seasoning
15 oz canned crushed tomatoes
8 oz short pasta
1/4 cup heavy cream
3 cups fresh baby spinach
1 tbsp olive oil
2 cups water
1/2 tsp salt
1/4 tsp black pepper
Instructions
- 1
Slice 9 ounces of chicken sausage links into 1/2-inch rounds and mince 3 cloves of garlic.
- 2
Heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Add the sliced chicken sausage and sauté for 4 minutes until lightly browned.
- 3
Reduce the heat to medium. Add the 3 minced cloves of garlic and 1 teaspoon of dried Italian seasoning, stirring constantly for 30 seconds to prevent the garlic from burning.
- 4
Pour in 15 ounces of canned crushed tomatoes, 2 cups of water, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 8 ounces of short pasta. Stir well to combine and bring the mixture to a boil.
- 5
Once boiling, cover the Dutch oven with a lid and reduce the heat to medium-low. Simmer for 10 to 12 minutes, stirring occasionally to prevent the pasta from sticking, until the pasta is tender and has absorbed most of the liquid.
- 6
Remove the lid and stir in 1/4 cup of heavy cream and 3 cups of fresh baby spinach. Cook uncovered for 1 to 2 minutes, stirring gently, until the spinach is fully wilted and the sauce is creamy and hot.
Nutrition Information (per serving)
570
26g
64g
23g
Reviews (0)
No reviews yet
Be the first to review this recipe!