One-Pan Creamy Italian Sausage and Spinach Penne

When you need dinner on the table in under 30 minutes without juggling multiple pots and pans, this one pan creamy penne spinach Italian sausage delivers exactly what busy weeknights demand. Everything cooks together in a single skillet, from browning the sausage to simmering the pasta in a rich, creamy sauce that develops right in the pan. The result is tender penne coated in a velvety sauce studded with savory sausage and fresh spinach, with minimal cleanup required.

This recipe proves that simple ingredients can create something truly satisfying when cooked the right way. The pasta absorbs the flavors as it cooks directly in the broth and cream, creating a depth you just can’t achieve by cooking components separately. Whether you’re feeding hungry kids on a Tuesday night or need a comforting dinner that doesn’t require much energy, this one-pan wonder fits the bill perfectly.

Why You’ll Love This One-Pan Creamy Italian Sausage and Spinach Penne

The entire meal comes together in one skillet, which means less time washing dishes and more time enjoying your evening. From start to finish, you’re looking at about 25 minutes total, most of which is hands-off simmering time.

The creamy sauce develops naturally as the pasta cooks, thickening perfectly without any flour or complicated roux. The starch released from the pasta combines with the cream and broth to create a restaurant-quality sauce that clings to every piece of penne.

Ground Italian sausage brings instant flavor without requiring a cabinet full of spices. The seasoning blend already in the sausage does most of the work, while fresh garlic and onion add aromatic depth that makes the whole kitchen smell incredible.

Wilting spinach directly into the hot pasta at the end keeps it bright green and tender while adding nutritional value without any extra effort. Kids who normally skip vegetables often eat this without complaint since the spinach practically disappears into the creamy sauce.

The flexibility to adjust spice levels makes this work for every palate. Use sweet Italian sausage for mild flavor, or choose spicy sausage and add extra red pepper flakes if you prefer some heat.

Ingredients for One-Pan Creamy Italian Sausage and Spinach Penne

I always choose ground Italian sausage over links for this recipe because it distributes more evenly throughout the dish and creates flavorful bits in every bite. Fresh baby spinach works better than frozen since it wilts quickly without releasing excess water that can make the sauce too thin. The key to getting that silky sauce is using real heavy cream rather than half-and-half, which can separate or curdle during the high-heat cooking.

The Protein:

• 1 lb ground Italian sausage (sweet or spicy)

The Base & Aromatics:

• 1 tablespoon olive oil
• 1/2 medium yellow onion, finely diced
• 3 cloves garlic, minced

The Sauce & Pasta:

• 1 lb penne pasta, dry
• 2.5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper, to taste

The Finish:

• 5 oz fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter (optional, for extra gloss)

Ingredient Notes:

The choice between sweet and spicy Italian sausage depends entirely on your household preferences. I use sweet sausage most often since it appeals to a wider range of eaters, but spicy sausage adds a nice kick if you enjoy heat. Either way, choose a quality sausage with good fat content since that fat contributes to the richness of the sauce.

For the pasta shape, penne works beautifully because its tubes catch and hold the creamy sauce. Rigatoni, rotini, or farfalle are excellent substitutes if that’s what you have in the pantry. Avoid long, thin pastas like spaghetti or angel hair since they don’t work as well in this cooking method.

Fresh Parmesan that you grate yourself melts much more smoothly than pre-grated varieties, which often contain anti-caking agents that can make the sauce grainy. Choose a block of genuine Parmigiano-Reggiano or Grana Padano if possible. The investment is worth it for the superior melt and flavor.

Low-sodium chicken broth gives you better control over the final seasoning. The sausage and Parmesan both add salt, so starting with a lower-sodium base prevents the dish from becoming too salty. You can always add more salt at the end, but you can’t take it away.

How to Make One-Pan Creamy Italian Sausage and Spinach Penne

The secret to perfect one-pan pasta is controlling the heat and stirring just enough to prevent sticking without breaking up the pasta too much. I find that medium-low heat once you add the pasta keeps everything at a gentle simmer that cooks the noodles evenly while reducing the sauce to the right consistency.

1. Brown the sausage and onion: Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and diced onion. Use a wooden spoon to break the sausage into small, bite-sized crumbles as it cooks. Continue cooking for 6–8 minutes until the meat is completely browned with some crispy edges and the onion turns translucent and soft. Those browned bits on the bottom of the pan are flavor gold, so don’t wipe them away.
2. Build the aromatic base: Stir in the minced garlic, Italian seasoning, red pepper flakes if using, and a good pinch of salt and black pepper. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant but not browned. Garlic burns quickly, so watch it closely during this step.
3. Deglaze and create the sauce: Pour in the chicken broth and heavy cream, stirring well to combine. Use your spoon to scrape up all those browned bits stuck to the bottom of the pan, as this deglazing process adds tremendous depth to the sauce. The liquid should come to a simmer within a minute or two.
4. Add the dry pasta: Pour the dry penne directly into the skillet, spreading it out so most pieces are submerged in the liquid. It’s fine if some pasta sticks up above the surface initially. Give everything a good stir to coat the pasta, then bring the mixture to a gentle boil.
5. Simmer until tender: Reduce the heat to medium-low and cover the pan with a lid. Let it simmer for 10–12 minutes, stirring every 3–4 minutes to prevent the pasta from sticking to the bottom. The pasta is ready when it’s al dente and has absorbed most of the liquid, leaving behind a creamy, slightly thickened sauce. If the liquid reduces too quickly before the pasta is tender, add an extra 1/4 cup of broth.
6. Wilt the spinach: Remove the lid and stir in the fresh baby spinach along with the tablespoon of butter if you’re using it. The residual heat will wilt the spinach in 1–2 minutes as you stir. The butter adds a silky finish and slight richness that makes the sauce even more luxurious.
7. Finish with cheese: Remove the pan from the heat completely, then stir in the grated Parmesan cheese. The cheese will melt into the sauce, creating a velvety coating. Taste and adjust the seasoning with additional salt and pepper as needed. Let the pasta rest for 2–3 minutes before serving, which allows the sauce to thicken slightly and cling better to the noodles.

A common mistake is cooking the pasta at too high a heat, which can cause the cream to break or the bottom to scorch. Keep it at a gentle simmer rather than a rolling boil. Another pitfall is adding the Parmesan while the pan is still on the heat, which can cause it to clump instead of melting smoothly.

What to Serve with One-Pan Creamy Italian Sausage and Spinach Penne

This pasta is hearty enough to serve as a complete meal, but a few simple sides turn it into a more substantial dinner spread.

Garlic Bread or Knots: Warm, buttery garlic bread is the classic pairing for any creamy pasta dish. The crispy edges and soft interior are perfect for soaking up extra sauce. Garlic knots add a fun, pull-apart element that kids especially enjoy.

Simple Green Salad: A crisp salad with romaine, cucumber, and cherry tomatoes dressed in balsamic vinaigrette cuts through the richness of the cream sauce. The acidity and fresh crunch provide a refreshing contrast that keeps the meal from feeling too heavy.

Roasted Broccoli: Toss broccoli florets with olive oil, salt, and pepper, then roast at 425°F for 20 minutes. The slightly charred edges and tender stems add a vegetable side that complements the Italian flavors without competing with them.

Caprese Salad: Fresh mozzarella, ripe tomatoes, and basil leaves drizzled with balsamic glaze bring bright, summery flavors to the table. This works especially well during tomato season when you can find really flavorful produce.

Sautéed Green Beans: Quick-cooked green beans with a little garlic and lemon zest add a bright, slightly acidic element. They cook in about the same time as the pasta, so you can prepare them while the pasta simmers.

Caesar Salad: The creamy, garlicky dressing echoes the flavors in the pasta while romaine adds satisfying crunch. Homemade croutons make it feel special without much extra work.

Pro Tips & Variations

Prep the aromatics ahead: Dice the onion and mince the garlic in advance and store them together in the fridge for up to 2 days. This cuts your active cooking time down to practically nothing when you’re ready to make dinner.

Control the consistency: The sauce should look slightly loose when you remove it from heat since it will continue to thicken as it cools. If it seems too thick while cooking, add broth a few tablespoons at a time. If it’s too thin after the pasta is cooked, let it sit uncovered for 5 minutes and the pasta will absorb more liquid.

Boost the vegetables: Stir in halved cherry tomatoes along with the spinach for bursts of acidity and color. Sliced mushrooms added with the onions create an earthier flavor profile. Both options add nutrition without significantly changing the recipe.

Lighter protein options: Swap the Italian sausage for chicken sausage or turkey sausage to reduce the fat content. Sliced smoked sausage links work well too and add a slightly different flavor dimension.

Make it spicier: Beyond using spicy sausage, add a pinch of cayenne pepper or an extra teaspoon of red pepper flakes. Fresh jalapeños diced and cooked with the onion bring a different kind of heat that some people prefer.

Cheese variations: Stir in a handful of shredded mozzarella along with the Parmesan for extra gooeyness. Pecorino Romano instead of Parmesan creates a sharper, more assertive flavor.

Different pasta shapes: While penne is ideal, this method works with any short pasta. Rigatoni holds even more sauce in its ridges, while shells create little pockets of creaminess. Just keep the cooking time similar and adjust liquid as needed.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. The pasta will absorb more sauce as it sits, resulting in a thicker, drier texture when cold. This is normal and easy to fix when reheating.

For reheating individual portions, add a splash of milk, cream, or chicken broth to the pasta before microwaving. Heat in 1-minute intervals, stirring between each, until warmed through. The added liquid helps revive the creamy consistency and prevents the pasta from drying out.

To reheat larger portions on the stovetop, place the pasta in a skillet over medium-low heat with 2–3 tablespoons of broth or milk. Stir frequently until heated through, adding more liquid if needed to achieve the desired consistency. This method gives you better control over the texture.

I don’t recommend freezing this dish since cream-based sauces can separate and become grainy when frozen and thawed. The pasta texture also suffers, becoming mushy rather than tender. This is one recipe best enjoyed fresh or within a few days of cooking.

Leftover pasta makes a great base for other meals. Bake it in a casserole dish topped with mozzarella for a quick pasta bake, or thin it with extra broth to create a creamy pasta soup.

Common Questions

Can I use a different type of pasta? Absolutely. Any short pasta shape works well with this method. Rotini, farfalle, rigatoni, or shells all cook similarly and hold the sauce nicely. Just avoid long, thin pasta like spaghetti or angel hair since they don’t work as well with this cooking technique.

What if I don’t have heavy cream? You can substitute half-and-half, though the sauce will be thinner and less rich. To compensate, add an extra tablespoon of butter or a few ounces of cream cheese at the end. Milk doesn’t work well here since it’s too thin and can curdle at higher temperatures.

Can I make this ahead of time? This dish is best served fresh since the pasta continues to absorb liquid as it sits. If you need to prep ahead, brown the sausage and onions, then refrigerate. When ready to eat, reheat the meat mixture and proceed with adding the liquids and pasta. The whole process still only takes about 20 minutes from that point.

How do I prevent the pasta from sticking to the bottom? Stir every 3–4 minutes during the simmering phase and make sure your heat isn’t too high. A gentle simmer rather than a hard boil prevents scorching. If you notice sticking, reduce the heat slightly and add a bit more liquid.

Can I use frozen spinach instead of fresh? Fresh spinach works much better since frozen spinach releases a lot of water that can thin out the sauce. If you must use frozen, thaw it completely, squeeze out as much moisture as possible, and add it at the very end just to heat through.

This one pan creamy penne spinach Italian sausage is the kind of recipe that becomes a regular in your dinner rotation once you try it. The combination of minimal cleanup, quick cooking time, and satisfying comfort food flavors makes it a winner for any night of the week. Give it a try when you need something delicious without the fuss.

One-Pan Creamy Italian Sausage and Spinach Penne

Creamy penne pasta with Italian sausage and spinach cooked entirely in one skillet for easy weeknight dinner.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 685

Ingredients Equipment Method Notes

Ingredients

  

• 1 lb ground Italian sausage sweet or spicy
• 1 tablespoon olive oil
• 1/2 medium yellow onion finely diced
• 3 cloves garlic minced
• 1 lb penne pasta dry
• 2.5 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1/2 teaspoon crushed red pepper flakes optional
• salt and black pepper to taste
• 5 oz fresh baby spinach
• 1/2 cup grated Parmesan cheese
• 1 tablespoon butter optional, for extra gloss

Equipment

• Large deep skillet or Dutch oven
• wooden spoon
• Lid for skillet

Method

 

1. Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add ground Italian sausage and diced onion. Cook, breaking sausage into small crumbles with a wooden spoon, until meat is browned and onion is translucent, about 6-8 minutes.
2. Stir in minced garlic, Italian seasoning, red pepper flakes if using, salt, and pepper. Cook for about 1 minute until garlic is fragrant, stirring constantly.
3. Pour in chicken broth and heavy cream. Stir well, scraping any browned bits off the bottom of the pan. Bring to a simmer.
4. Add dry penne pasta directly to the skillet, ensuring most pasta is submerged. Stir to coat, then bring to a gentle boil. Reduce heat to medium-low and cover with a lid.
5. Simmer covered for 10-12 minutes, stirring every 3-4 minutes to prevent sticking. Cook until pasta is al dente and liquid has thickened into a creamy sauce. If sauce reduces too quickly, add extra 1/4 cup chicken broth.
6. Stir in fresh baby spinach and butter if using. Continue stirring for 1-2 minutes until spinach is completely wilted.
7. Remove from heat and stir in grated Parmesan cheese until melted and smooth. Taste and adjust seasoning as needed. Let rest for 2-3 minutes before serving.

Notes

Storage: Refrigerate in airtight container for up to 3 days. Add a splash of milk or broth when reheating to loosen the sauce. Not recommended for freezing. Substitutions: Use chicken or turkey sausage for a lighter option. Rotini, rigatoni, or farfalle work in place of penne. Half-and-half can replace heavy cream but will be thinner. Variations: Add halved cherry tomatoes or sliced mushrooms for extra vegetables. Use spicy sausage and extra red pepper flakes for more heat. Mix in mozzarella for extra cheese. Pro tip: If sauce looks too thick before pasta is fully cooked, add extra 1/4 cup broth. If too thin once pasta is done, let sit uncovered for 5 minutes to absorb liquid.