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This creamy penne with sausage and spinach brings together rich Italian flavors in a comforting, satisfying pasta dish. Sweet Italian sausage adds depth, fresh sage brings an earthy note, and the cream sauce ties everything together with a velvety texture. The spinach lightens the dish just enough, making it feel hearty without being too heavy.
It’s a wonderful weeknight meal because the sauce comes together quickly while the pasta cooks. A handful of Parmesan melts into the sauce to give it body, and the final sprinkling on top adds the perfect finishing touch. Serve it right from the skillet for a cozy, rustic dinner the whole family will love.
What You’ll Like About This Dish
Comforting and creamy. A rich cream sauce coats every piece of penne.
Full of flavor. Sausage, sage, and garlic build a deep, savory base.
One-pan friendly. The sauce cooks in one skillet while the pasta boils.
Vegetable boost. Spinach adds color, nutrients, and balance.
Ingredient Notes
- Frozen spinach – Thawed and well-drained so the sauce doesn’t get watery.
- Penne pasta – Holds the creamy sauce well, but any short pasta works.
- Italian sausage – Sweet sausage is classic; hot sausage adds extra spice.
- Onion & garlic – Build savory flavor in the sauce.
- Flour – Helps thicken the cream sauce slightly.
- Sage – Fresh sage adds an earthy, aromatic flavor that pairs beautifully with sausage.
- White wine – Adds brightness and depth; substitute broth if preferred.
- Chicken stock – Lightens the sauce and boosts flavor.
- Heavy cream – Creates a velvety, rich texture.
- Parmesan cheese – Melts into the sauce and adds nuttiness.
Steps to Make Creamy Penne With Sausage and Spinach
- Cook the pasta and reserve a bit of the cooking water.
- Brown the sausage in a skillet.
- Add the onion and cook until translucent.
- Stir in the garlic and cook briefly.
- Add the flour and cook to form a light roux.
- Stir in the sage, wine, and chicken stock.
- Add the spinach and cook until heated through.
- Add the cooked pasta, cream, and Parmesan.
- Loosen with pasta water if needed.
- Season to taste and garnish with more Parmesan.
Tips
- Drain the spinach thoroughly to prevent a watery sauce.
- Use a splash of pasta water to adjust the sauce thickness.
- Cook the flour for a minute or two to remove any raw taste.
- Freshly grated Parmesan melts better than pre-grated.
Recipe Variations
- Spicy version. Use hot Italian sausage or add crushed red pepper flakes.
- Mushroom addition. Add sliced mushrooms with the onions for extra earthiness.
- Tomato cream. Stir in a few tablespoons of tomato paste before adding the stock.
- Greens swap. Replace spinach with kale or Swiss chard.
Serving Suggestions
- Serve with garlic bread or warm rolls.
- Pair with a green salad or roasted vegetables.
- Add extra Parmesan and cracked black pepper on top.
- Enjoy with a crisp white wine like Pinot Grigio.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The sauce thickens as it chills but reheats well.
Freeze: Not recommended; cream-based sauces tend to separate and become grainy after thawing.
Reheat: Warm gently in a skillet with a splash of cream, milk, or pasta water to restore the sauce’s texture.
Creamy Penne With Sausage and Spinach
Ingredients
- 8 to 10 ounces frozen chopped spinach
- 1 tbsp kosher salt, for the pasta cooking water
- 12 ounces penne pasta, about 3 cups
- 12 ounces Italian sausage, mild
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tbsp flour
- 1 ½ tsp fresh chopped sage
- ¼ cup dry white wine
- ¼ cup chicken stock
- ¾ cup heavy whipping cream
- ⅔ cup grated Parmesan cheese, Plus additional Parmesan for serving
- salt and pepper, to taste
- 2 tbsp additional grated Parmesan cheese (optional), for serving
Recommended Equipment
Instructions
- Thaw the chopped spinach in a colander under running water and drain well; squeeze out as much moisture as possible. Set aside.8 to 10 ounces frozen chopped spinach
- Bring a large pot of water to a boil with 1 tablespoon of kosher salt. Add the penne pasta and cook following the package directions; save 1/2 cup of the pasta water and drain. Set aside.1 tbsp kosher salt (for the pasta cooking water) | 12 ounces penne pasta (about 3 cups)
- Meanwhile, crumble the sausage in a large skillet over medium heat; cook for about 5 minutes, stirring constantly. Add the onion and cook for 3 to 4 more minutes, until the onion is translucent. Add the garlic and cook for 1 minute. Stir the flour into the sausage mixture; cook, stirring, for 2 minutes longer.12 ounces Italian sausage (mild) | 1 medium onion (chopped) | 3 cloves garlic (minced) | 1 tbsp flour
- Add the sage and wine and cook for 2 minutes, stirring constantly. Stir in the chicken stock and spinach.1 1/2 tsp fresh chopped sage | 1/4 cup dry white wine | 1/4 cup chicken stock
- Stir in the hot cooked penne pasta, cream, and 2/3 cup of Parmesan cheese. Heat through. Add some of the reserved pasta water, a tablespoon at a time, if needed to loosen the sauce.3/4 cup heavy whipping cream | 2/3 cup grated Parmesan cheese (Plus additional Parmesan for serving)
- Season with salt and pepper, to taste.salt and pepper (to taste)
- Spoon into a serving dish and top with more grated Parmesan cheese, if desired.2 tbsp additional grated Parmesan cheese (optional) (for serving)
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
