Description
Creamy Tomato Spinach Pasta is a cozy sausage pasta with tender Mezzi Rigatoni, diced tomatoes, baby spinach, Parmesan, and a rich tomato cream sauce. It comes together in 45 mins and makes a hearty dinner that still feels fresh thanks to the spinach and tomatoes.
Ingredients
Sauce
- 1 cup heavy cream
- 1 cup chicken broth
- 1 teaspoon Worcestershire sauce
- 1 teaspoon honey
- ½ teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried parsley
Pasta, etc.
- 2 teaspoons olive oil
- ½ lb ground sausage, hot, sweet, or mild
- ½ cup dry white wine
- 3 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 14.5 oz can diced tomatoes, drained
- 3 tablespoons softened cream cheese
- ¾ cup grated Parmesan cheese
- ½ lb Mezzi Rigatoni
- 3 cups packed baby spinach, or up to 4 oz
Instructions
- Mix the sauce: Stir the heavy cream, chicken broth, Worcestershire sauce, honey, onion powder, mustard powder, basil, oregano, and parsley together in a measuring cup and set aside.
- Brown the sausage: Heat the olive oil in a large skillet over medium high heat. Add the sausage and cook for about 7 mins, crumbling it as it cooks, then transfer it to a plate.
- Reduce the wine: Bring a pot of salted water to a boil for the pasta. Add the wine to the sausage skillet, reduce the heat to medium, scrape up the browned bits, and simmer for about 4 mins until reduced by half.
- Build the base: Add the garlic and cook for 1 minute. Melt in the butter, sprinkle in the flour, stir in the tomato paste, and cook for 1 to 2 mins until the mixture deepens slightly and smells savory.
- Simmer the sauce: Add the sauce mixture in small splashes while stirring constantly. Stir in the drained diced tomatoes, bring to a boil, reduce to a gentle simmer, then mix in the softened cream cheese until smooth.
- Finish the pasta: Cook the Mezzi Rigatoni until al dente, then drain. Lower the sauce heat, gradually stir in the Parmesan, add the spinach and let it wilt for 2 to 3 mins, then return the sausage and toss in the pasta until coated.
Notes
- Use chicken broth instead of white wine if preferred.
- Freshly grated Parmesan melts more smoothly than pre grated cheese.
- Drain the tomatoes well so the sauce stays thick and creamy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth, cream, or milk to loosen the sauce.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 535 kcal
Keywords: tomato spinach pasta