Italian Sausage Pasta 30-Minute (Print Version)
# Ingredients:
→ Sauce and Seasonings
01 -
370 g tomato pasta sauce or marinara
02 -
0.5 teaspoon Italian seasoning or Herbs from Provence
03 -
1 tablespoon (15 ml) olive oil
04 -
Salt, to taste
05 -
Red pepper flakes, to taste
06 -
Coarsely ground black pepper, to taste
→ Vegetables
07 -
4 garlic cloves, minced
08 -
225 g crimini mushrooms, sliced
09 -
170 g fresh spinach
→ Protein
10 -
425 g mild Italian sausage, casings off and broken into bits
→ Pasta
11 -
340 g farfalle or penne pasta
# Instructions:
01 -
Take the pan off the heat. Toss in some salt, a little black pepper, and extra red pepper flakes if you want more kick. Pile the mushrooms on top before dishing up.
02 -
Dump in the pasta you cooked earlier. Give everything a good stir in the pan and warm it up for about a minute.
03 -
Grab your garlic, Italian herbs, red pepper, pasta sauce, and spinach—toss them in with the sausage. Mix well and let it all get bubbly on medium. Stir now and then while you wait for the spinach to wilt just how you like it, about five minutes.
04 -
Still using the same skillet, pop in the crumbled sausage. Let it cook on medium for around five minutes, give it a stir once in a while, and cook it through. Pour off any fat you see.
05 -
Pour olive oil into a big skillet over medium. Drop in the mushrooms and let them soften for about three to five minutes. Take them out and save them for later.
06 -
Fill a big pot with water and get it boiling. Throw in your pasta and cook it like the box says until it's got some bite left. Drain well and set aside.
# Notes:
01 -
Taste your sausage first—it might be salty enough already, so watch the extra salt.
02 -
Any tomato sauce works here—try basil kind, arrabbiata, or even a garlicky one.
03 -
Sweet or spicy Italian sausage is fine. If you can't find it loose, just use links and slice open the casings.
04 -
Italian seasoning usually has stuff like rosemary, thyme, parsley, tarragon, marjoram, basil, and sage—it's a tasty mix.