Sausage & Spinach Alfredo Penne

Sastojci

12 oz gluten-free penne (or regular)

1 lb Italian sausage (mild or spicy, casings removed)

2 tbsp butter

3 cloves garlic, minced

1½ cups heavy cream (or half-and-half for lighter)

¾ cup grated Parmesan (plus extra for serving)

2 cups baby spinach, roughly chopped

¼ cup pasta water (reserved)

Upute

Cook pasta:

Bring a large pot of salted water to a boil. Cook penne until al dente. Reserve ¼ cup of pasta water, then drain.

Cook sausage:

In a large skillet over medium heat, brown the sausage until fully cooked (about 6–8 min). Break it into crumbles as it cooks. Remove and set aside.

Make the sauce:

In the same pan, add butter and garlic. Sauté 30–60 seconds until fragrant.

Stir in cream and bring to a gentle simmer.

Add cheese:

Whisk in Parmesan until smooth and creamy. If it’s too thick, add a splash of pasta water to loosen.

Combine:

Return sausage to the skillet, add spinach, and stir until wilted (1–2 min).

Toss in cooked pasta until everything is coated evenly in sauce.

Season and serve:

Taste and season with salt, pepper, and red pepper flakes if you like.

Garnish with extra Parmesan.

Bilješke

Serve with steamed green beans