Easy Sausage Spinach Tomato Pasta – 30-Minute Dinner

This Sausage Spinach Tomato Pasta is my go-to weeknight dinner when I need something hearty, flavorful, and quick. The combination of savory Italian sausage, sweet cherry tomatoes, and wilted spinach creates a sauce that clings beautifully to every strand of pasta.

What I love most is that it comes together in just 30 minutes, using mostly pantry staples. The sausage does double duty as both the protein and the flavor base, so you don't need a complicated sauce. It's comfort food that feels a little fancy but is secretly simple.

Whether you're feeding a hungry family or meal-prepping for the week, this pasta delivers on taste and convenience. Plus, it's versatile enough to swap in whatever greens or pasta you have on hand.

About the Ingredients

12 oz (340g) penne pasta

Any short pasta works; use gluten-free if needed.

1 lb (450g) Italian sausage, casings removed

Use sweet or hot; turkey sausage for a lighter option.

2 tbsp (30ml) olive oil

Extra virgin for best flavor; can use avocado oil.

3 cloves garlic, minced

Fresh is best; jarred minced for convenience.

1 pint (300g) cherry tomatoes, halved

Substitute with 2 cups diced Roma tomatoes.

5 oz (140g) fresh spinach

Baby spinach works; frozen (thawed) in a pinch.

1/2 cup (120ml) heavy cream

Replace with half-and-half or coconut milk for lighter.

1/2 cup (50g) grated Parmesan cheese

Freshly grated melts better; Pecorino Romano also good.

1 tsp (5g) red pepper flakes

Adjust to taste; omit for mild version.

Salt and black pepper, to taste

Sea salt and freshly ground black pepper recommended.

Fresh basil, for garnish

Optional but adds freshness; can use parsley.

Tips & Tricks

Don't overcook the pasta

cook it 1 minute less than package directions because it will continue cooking in the sauce.

• Use a large skillet so the spinach fits and wilts quickly without overcrowding.
• For a thicker sauce, let it simmer a few extra minutes to reduce; for thinner, add a splash of pasta water.

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil (212°F/100°C). Cook penne until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain and set aside.

2. Brown the Sausage

In a large skillet over medium-high heat (375°F/190°C), heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving drippings.

3. Sauté Garlic and Tomatoes

Reduce heat to medium (325°F/163°C). Add garlic and cherry tomatoes to the skillet. Cook until tomatoes soften and release juices, about 3-4 minutes, stirring occasionally.

4. Wilt the Spinach

Add spinach in handfuls, stirring until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes.

5. Combine Cream and Parmesan

Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer (about 200°F/93°C) and let thicken slightly, 2 minutes.

6. Toss Pasta with Sauce

Return sausage to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce. Simmer for 1 minute to meld flavors.

7. Garnish and Serve

Remove from heat. Garnish with fresh basil and extra Parmesan. Serve immediately.

Delicious Variations

• Add sautéed mushrooms or bell peppers with the tomatoes for extra veggies.
• Swap penne for rigatoni or fusilli; any shape works.
• For a lighter version, use turkey sausage and half-and-half instead of heavy cream.

How to Store Sausage Spinach Tomato Pasta

Frequently Asked Questions

If you try this Sausage Spinach Tomato Pasta, let me know how it turns out in the comments below! I'd love to hear your variations and tips.

Sausage Spinach Tomato Pasta

Sausage Spinach Tomato Pasta: a hearty one-pan meal with savory sausage, fresh spinach, and juicy tomatoes over al dente pasta.

★★★★½ 4.8 (127 ratings)

10 minPrep time20 minCook time6Servings485 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 12 oz (340g) penne pasta
• 1 lb (450g) Italian sausage, casings removed
• 2 tbsp (30ml) olive oil
• 3 cloves garlic, minced
• 1 pint (300g) cherry tomatoes, halved
• 5 oz (140g) fresh spinach
• 1/2 cup (120ml) heavy cream
• 1/2 cup (50g) grated Parmesan cheese
• 1 tsp (5g) red pepper flakes
• Salt and black pepper, to taste
• Fresh basil, for garnish

📋 Instructions

1. 1Cook the Pasta — Bring a large pot of salted water to a boil (212°F/100°C). Cook penne until al dente, about 11 minutes. Reserve 1 cup pasta water, then drain and set aside.
2. 2Brown the Sausage — In a large skillet over medium-high heat (375°F/190°C), heat olive oil. Add sausage and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate, leaving drippings.
3. 3Sauté Garlic and Tomatoes — Reduce heat to medium (325°F/163°C). Add garlic and cherry tomatoes to the skillet. Cook until tomatoes soften and release juices, about 3-4 minutes, stirring occasionally.
4. 4Wilt the Spinach — Add spinach in handfuls, stirring until wilted, about 2 minutes. Season with salt, pepper, and red pepper flakes.
5. 5Combine Cream and Parmesan — Stir in heavy cream and Parmesan cheese. Bring to a gentle simmer (about 200°F/93°C) and let thicken slightly, 2 minutes.
6. 6Toss Pasta with Sauce — Return sausage to the skillet. Add cooked pasta and toss to coat, adding reserved pasta water as needed to loosen the sauce. Simmer for 1 minute to meld flavors.
7. 7Garnish and Serve — Remove from heat. Garnish with fresh basil and extra Parmesan. Serve immediately.

👨‍🍳 Chef's Note: This dish is best enjoyed fresh, but leftovers make a delicious lunch the next day. Adjust the red pepper flakes to your heat preference.

Servings: 6

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 485 kcal · 22g protein · 45g carbs · 24g fat

Written by Ethan Hale
Ethan writes about technology and digital privacy, focusing on how to protect your online identity without being a tech expert. He translates complex security concepts into everyday language and practical steps.