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Flavour Quest Recipes

Creamy Sausage & Spinach Penne

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 lbs pork shoulder (Boston Butt), cut into 1-inch cubes
  • 1 lb Penne or Farfalle pasta
  • 2 cup Heavy cream (for that "make it creamier" texture you like)
  • 1 cup  Freshly grated Parmesan cheese
  • 5 oz Baby spinach
  • 3 cloves  Garlic, minced
  • ½ Yellow onion, diced
  • 1 tsp Red pepper flakes (optional, for a little kick)
  • Salt & Pepper to taste

Method
 

  1. Boil the Pasta: 
    Bring a large pot of salted water to a boil. Cook your pasta until al dente (usually 1–2 minutes less than the package says). Pro Tip: Reserve about 1/2 cup of that starchy pasta water before draining.
  2. Brown the Meat: 
    While the pasta cooks, heat a large skillet over medium-high heat. Add the sausage, breaking it into small pieces with a wooden spoon. Cook until browned and no longer pink.
  3. Sauté the Aromatics: 
    Add the onion to the skillet with the sausage and cook for 2–3 minutes until softened. Stir in the garlic and red pepper flakes, cooking for just 30 seconds until it smells amazing.
  4. Make it Creamy: 
    Lower the heat to medium-low. Pour in the heavy cream and let it come to a gentle simmer. Add the spinach and stir until it wilts into the sauce (about 2 minutes).
  5. The Big Finish: 
    Stir in the Parmesan cheese until melted and smooth. Toss in your cooked pasta and that splash of reserved pasta water. Stir everything until the sauce is thick, glossy, and coating every single noodle.
  6. The Flavor Quest Secret: 
    If you want to take this to "restaurant level," add a tablespoon of tomato paste when you sauté the garlic. It gives the sauce a beautiful blush color and a deeper savory flavor.