Creamy Tomato Spinach Sausage Penne (chicken sausage)
There’s something incredibly comforting about a pasta dish that combines rich, velvety sauce with savory sausage and fresh greens. This Creamy Tomato Spinach Sausage Penne (chicken sausage) is exactly that kind of meal—easy to make, packed with flavor, and perfect for a cozy dinner any night of the week. With penne pasta enveloped in a luscious tomato cream sauce, studded with tender chicken sausage slices and vibrant spinach, this recipe hits all the right notes. It’s a one-pan wonder that comes together quickly but tastes like you spent hours in the kitchen.
Why I Love This Recipe
This Creamy Tomato Spinach Sausage Penne (chicken sausage) has become a staple in my dinner rotation because it’s both hearty and light at the same time. The chicken sausage adds a subtle smoky depth without overwhelming the delicate creaminess of the sauce. Fresh spinach brings a pop of color and nutrients, balancing the richness perfectly. Plus, it’s a fantastic way to sneak in some greens for picky eaters. Whether you’re cooking for yourself or feeding a family, this dish is a crowd-pleaser that feels indulgent but is surprisingly simple to prepare. And of course, who doesn’t love a meal you can make in under 30 minutes with minimal cleanup?
Shopping List
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 12 ounces chicken sausage, sliced (ensure the sausage is made with halal chicken or an equivalent)
- 1 can (14 ounces) diced tomatoes, undrained
- 1 cup fresh spinach, chopped
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Grated Parmesan cheese, for serving (optional)
Before You Start: Equipment
- Large pot – for boiling the penne pasta
- Large skillet or sauté pan – to cook the sausage and make the sauce
- Colander – to drain the pasta
- Wooden spoon or spatula – for stirring
- Knife and cutting board – to prep the onion, garlic, and spinach
- Measuring cups and spoons
Creamy Tomato Spinach Sausage Penne (chicken sausage) in Steps
Step 1: Cook the Penne Pasta
Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to package instructions until al dente (usually about 9-11 minutes). Once cooked, drain the pasta and set aside, reserving a little pasta water for the sauce if needed.
Step 2: Sauté the Aromatics
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Brown the Chicken Sausage
Add the sliced chicken sausage to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the sausage is browned and cooked through. The sausage will develop a nice golden color that adds flavor to the dish.
Step 4: Add Tomatoes and Seasoning
Pour in the entire can of diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper to taste. Let the mixture simmer for 5 minutes to allow the flavors to meld and the sauce to slightly reduce.
Step 5: Stir in the Spinach and Cream
Add the chopped fresh spinach to the skillet and stir until it wilts down, about 1-2 minutes. Then pour in the heavy cream, stirring to combine everything into a creamy, luscious sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
Step 6: Combine Pasta and Sauce
Add the cooked penne pasta directly into the skillet, tossing everything together until the pasta is evenly coated with the creamy tomato spinach sausage sauce. Taste and adjust seasoning with extra salt and pepper if needed.
Step 7: Serve and Garnish
Spoon the pasta onto plates or into bowls. Sprinkle generously with grated Parmesan cheese for extra richness and a salty finish. Serve immediately while warm.
Low-Carb/Keto Alternatives
- Swap penne pasta for spiralized zucchini noodles or shirataki noodles to keep it low-carb.
- Use full-fat coconut cream instead of heavy cream for a dairy-free keto option.
- Choose a sausage made with extra herbs and spices to enhance flavor without carbs.
- Increase the amount of spinach or add kale for more fiber and nutrients.
What Not to Do
- Do not overcook the pasta; it should be firm to the bite to avoid mushiness in the final dish.
- Avoid skipping the simmer step with the tomatoes—this step deepens the flavor of the sauce.
- Don’t add the cream too early; it should be stirred in only after the spinach has wilted to prevent curdling.
- Do not overcrowd the skillet when browning the sausage; cook in batches if needed for even searing.
Storing Tips & Timelines
This dish stores beautifully, making it an ideal option for meal prep. Allow the pasta to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3 days. When reheating, add a splash of cream or water to loosen the sauce and warm gently on the stovetop or in the microwave.
For longer storage, you can freeze the pasta in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat carefully to maintain the creamy texture.
Common Questions
Can I use turkey sausage instead of chicken sausage?
Absolutely! Turkey sausage works just as well in this recipe and will provide a similar flavor and texture. Just make sure it is pre-cooked or cook it thoroughly in the skillet before moving to the next step.
Is it possible to make this dish dairy-free?
Yes! Substitute the heavy cream with coconut cream or a dairy-free creamer of your choice. You can also skip the Parmesan cheese or use a plant-based alternative to keep the dish dairy-free.
Can I add other vegetables to this recipe?
Definitely! Feel free to add mushrooms, bell peppers, or zucchini to the sauté step for extra flavor and nutrition. Just cook them along with the onions until tender before adding the sausage.
How can I make this recipe spicier?
To add some heat, toss in crushed red pepper flakes when you add the garlic, or use a spicy chicken sausage variety. A dash of hot sauce at the end works well too.
More from the Kitchen
- Creamy Spinach Sun Dried Tomato Orzo – another creamy pasta dish with vibrant greens and tangy sun-dried tomatoes.
- Autumn Harvest Chicken Sausage Skillet – a hearty one-pan meal featuring chicken sausage and seasonal veggies.
Bring It to the Table
This Creamy Tomato Spinach Sausage Penne (chicken sausage) shines on its own but pairs beautifully with a simple side salad or crusty bread to soak up every last bit of the sauce. For a special touch, garnish with fresh basil or a sprinkle of red pepper flakes. It’s a dish that invites you to slow down and savor each creamy, flavorful bite. Whether it’s a weeknight dinner or a casual weekend meal, this recipe is sure to become a beloved favorite in your kitchen.
Rich, comforting, and easy to make, this pasta dish is a testament to how simple ingredients can come together to create something truly satisfying. Give it a try, and you’ll see why I keep coming back to this Creamy Tomato Spinach Sausage Penne (chicken sausage) time and again.
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Creamy Tomato Spinach Sausage Penne (chicken sausage)
Ingredients
Equipment
Method
- Fill a large pot with salted water and bring it to a boil. Add the penne pasta and cook according to package instructions until al dente, about 9-11 minutes. Drain the pasta and set aside, reserving a little pasta water for the sauce if needed.
- While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook until softened and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the sliced chicken sausage to the skillet. Cook for about 5-6 minutes, stirring occasionally, until the sausage is browned and cooked through.
- Pour in the entire can of diced tomatoes with their juices. Stir in the Italian seasoning, salt, and pepper to taste. Let the mixture simmer for 5 minutes to allow the flavors to meld and the sauce to slightly reduce.
- Add the chopped fresh spinach to the skillet and stir until it wilts down, about 1-2 minutes. Then pour in the heavy cream, stirring to combine everything into a creamy sauce. If the sauce feels too thick, add a splash of the reserved pasta water to loosen it up.
- Add the cooked penne pasta directly into the skillet, tossing everything together until the pasta is evenly coated with the sauce. Taste and adjust seasoning with extra salt and pepper if needed.
- Spoon the pasta onto plates or into bowls. Sprinkle generously with grated Parmesan cheese for extra richness and serve immediately while warm.
Notes
- Use spiralized zucchini or shirataki noodles for a low-carb alternative.
- Substitute heavy cream with coconut cream for a dairy-free version.
- Store leftovers in the refrigerator up to 3 days or freeze for up to 2 months.
