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One-Pot Creamy Sausage & Spinach Penne

One-Pot Creamy Sausage & Spinach Penne is a one-pot Italian-style dinner with tender penne and a Parmesan cream sauce. Italian sausage, garlic, and spinach simmer together until the pasta is tender and the sauce turns smooth and creamy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage (mild or spicy), casings removed Use mild for less heat; use spicy if you want extra bite.
Pasta base
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 12 oz penne pasta
  • 3 cups low-sodium chicken broth
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp crushed red pepper flakes (optional) Optional for heat.
  • 0.5 tsp kosher salt
  • 0.25 tsp freshly ground black pepper
Creamy finishing
  • 3 cups baby spinach
  • 1.25 cups freshly grated Parmesan cheese Freshly grated melts best for a smooth sauce.
  • 1 tbsp unsalted butter
  • 2 tbsp chopped fresh parsley
  • 1 Extra grated Parmesan for serving

Equipment

  • 1 Dutch oven
  • 1 deep skillet

Method
 

Cook the sausage
  1. Heat the olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the sausage and cook for 5–6 minutes, breaking it into crumbles until browned.
Build the flavor
  1. Stir in the onion and cook for 3 minutes until softened. Add the garlic and cook for 30 seconds.
Simmer the pasta
  1. Add the penne, chicken broth, heavy cream, milk, Italian seasoning, smoked paprika, red pepper flakes, salt, and black pepper. Stir well.
  2. Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cover and simmer for 12–14 minutes, stirring occasionally, until the pasta is tender.
Make it creamy and wilt the spinach
  1. Stir in the butter and Parmesan cheese until melted into a smooth, creamy sauce. Fold in the baby spinach and cook for 1–2 minutes until just wilted.
  2. If needed, simmer uncovered for 1–2 minutes to thicken the sauce. Garnish with fresh parsley and additional Parmesan before serving.

Notes

For the creamiest texture, stir often during the simmer so the penne releases starch evenly. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently with a splash of milk or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate when thawed. Dietary swap: use gluten-free penne and a dairy-friendly option (like lactose-free milk/cream) if needed for lower lactose.