Ingredients
Scale
- 8 ounces cavatappi pasta
- 1 tablespoon extra virgin olive oil
- 12 ounces smoked sausage, sliced into ¼-inch rounds
- 1 cup (149 g) cherry tomatoes, halved
- 2 teaspoons garlic, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- ½ teaspoon oregano
- ½ teaspoon kosher salt, plus more for pasta water
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 1 cup (238 g) heavy cream
- ½ cup (120 g) chicken broth
- ¾ cup (75 g) grated parmesan cheese, plus more for serving
- ½ cup (about 8) sun-dried tomatoes, soaked, drained, chopped
- 2 cups (60 g) baby spinach, chopped
- Parsley, chopped for garnish
Instructions
- Cook pasta in salted water until al dente, 8-10 minutes. Reserve ½ cup pasta water, drain, and set aside.
- In a large skillet, heat olive oil. Sear sausage 3-4 minutes per side until browned. Remove and set aside.
- Add cherry tomatoes to skillet, cook 2 minutes. Add garlic, 1 minute.
- Stir in tomato paste, paprika, oregano, salt, red pepper flakes, and pepper. Cook 1-2 minutes.
- Reduce heat. Pour in cream and chicken broth. Simmer 2-3 minutes. Stir in parmesan until smooth.
- Add sun-dried tomatoes and spinach. Cook 1-2 minutes.
- Return sausage, stir to combine. Add pasta, toss, and adjust consistency with reserved pasta water.
- Serve topped with extra parmesan and parsley.
Notes
- Use reserved pasta water to adjust sauce consistency.
- Serve immediately for best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 548
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 80 mg