Ingredients
Scale
- 6 ounces short pasta (fusilli, rotini, or penne)
- 2 tablespoons oil (olive, canola, or vegetable)
- 6 ounces raw sweet Italian chicken sausage, casings removed
- 8 ounces baby bella (cremini) mushrooms, sliced
- 1/2 medium red onion, thinly sliced
- Garlic powder, to taste
- Kosher salt, to taste
- Fresh ground pepper, to taste
- 1/2 (7.5 ounce) container chive and onion-flavored cream cheese
- 1 cup shredded Parmesan cheese, divided use
- 2.5 ounces baby spinach leaves (1/2 a 5-ounce container), large stems removed
Instructions
- In a large sauté pan or stock pot, cook the pasta until not quite al dente (follow the package directions, reducing time by around 1-2 minutes). Drain, reserve 1/4 cup pasta water, and set both aside.
- In the same pan, heat 1 tablespoon oil over medium heat. Add the sausage and cook, breaking into pieces around 1/2 inch. Cook until no longer pink inside and lightly browned outside. Remove and set aside; don’t clean out the pan!
- Heat the remaining 1 tablespoon oil over medium heat in the same pan. Add mushrooms and onions; cook, stirring often, until vegetables are soft. Season to taste with garlic powder, salt, and pepper.
- Stir in cream cheese and 1/2 cup Parmesan cheese; cook over medium-low heat, stirring, until cheeses are melted.
- Stir in spinach and reserved 1/4 cup pasta water; increase heat to medium and cook, stirring often, until spinach is wilted, around 2 to 3 minutes.
- Stir in the browned sausage and cook for 4 minutes, stirring occasionally. Season to taste with salt and pepper.
- Stir in cooked pasta and continue cooking, stirring occasionally, for 3 to 4 minutes or until pasta is al dente.
- Serve immediately, topped with the remaining 1/2 cup Parmesan cheese.
Notes
Substitutions and Variations:
· Add red pepper flakes or use spicy Italian chicken sausage for more heat.
· Use finely grated Parmesan if preferred (start with less).
· Baby kale or arugula can replace the spinach.
· Try mozzarella, fontina, or goat cheese instead of Parmesan.
· If using precooked sausage links, slice, halve, and brown before proceeding.
- Category: American
- Method: stovetop
- Cuisine: Main course, dinner
Nutrition
- Serving Size: a bowlful
- Calories: 425
- Sugar: 3.4 g
- Sodium: 790.7 mg
- Fat: 20.5 g
- Saturated Fat: 8.2 g
- Carbohydrates: 38.7 g
- Fiber: 2.4 g
- Protein: 22.8 g
- Cholesterol: 37.9 mg