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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
Cook Time 20 minutes
Total Time 25 minutes
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.