Ingredients
Scale
- 12 oz spaghetti
- 1 lb Italian sausage (sweet or spicy)
- 3 cups fresh spinach
- 5 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Cook the spaghetti until al dente, then drain and set aside, reserving 1/2 cup of the pasta water.
- In a large skillet over medium heat, cook the Italian sausage, breaking it apart, until fully browned. Remove sausage and set aside.
- In the same skillet, melt the butter over medium-low heat. Add the garlic and red pepper flakes (if using), sautéing for 1–2 minutes until fragrant.
- Stir in the heavy cream and let it simmer gently for 3–4 minutes, reducing slightly.
- Add the mozzarella and Parmesan cheese. Stir until fully melted and the sauce is smooth and creamy.
- Return the cooked sausage to the skillet and stir in the spinach. Cook until wilted.
- Toss the cooked spaghetti into the sauce, adding a splash of pasta water if needed to loosen the sauce.
- Season with salt and pepper to taste.
- Serve immediately, topped with extra Parmesan and cracked black pepper.
Notes
For a healthier option, consider using turkey or chicken sausage instead of pork sausage. This recipe is suitable for meal prep.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 4g
- Sodium: 900mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg