Go Back
–+ servings
Creamy Tomato Spinach Pasta in a white bowl with tomatoes, sausage, and spinach.
Print Recipe

Tomato Spinach Pasta

This Tomato Spinach Pasta has savory pasta tossed in a creamy tomato sauce with flavorful bites of sausage, fresh spinach, Parmesan, and diced tomatoes. You can't beat these flavors!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Pasta
Cuisine: American, Italian
Servings: 6
Calories: 584kcal
Author: Stephanie

Ingredients

Sauce

  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon honey
  • ½ teaspoon EACH: onion powder, mustard powder, basil, oregano, parsley

Pasta, etc.

  • 2 teaspoons olive oil
  • ½ lb. ground sausage hot, sweet, or mild. See notes.
  • ½ cup dry white wine see notes
  • 3 tablespoons butter
  • 3 cloves garlic minced
  • 2 tablespoons flour
  • 2 tablespoons tomato paste
  • 1 (14.5 oz.) can diced tomatoes drained
  • 3 tablespoons softened cream cheese optional but recommended
  • ¾ cup Parmesan cheese grated
  • ½ pound Mezzi Rigatoni see notes
  • 3 cups packed baby spinach or up to 4 oz.
US Customary - Metric

Instructions

  • Combine the sauce ingredients in a large measuring cup with a spout and set aside. Measure remaining ingredients before beginning.
  • Heat the oil in a large skillet over medium-high heat. Add the sausage and cook and crumble until cooked through, about 7 minutes. Remove and set it aside.
  • Begin boiling a pot of salted water for the pasta while you proceed with the following steps.
  • Add the wine to the skillet used to cook the sausage and set the heat to medium. Use a silicone spatula to “clean” the bottom of the skillet, this will add more flavor to the sauce. Simmer until reduced by half, about 4 minutes.
  • Add the garlic and cook for 1 more minute. Melt the butter and sprinkle in the flour. Add the tomato paste and stir to combine. Cook for 1-2 minutes, stirring continuously, until the raw flour smell is gone.
  • Add the sauce mixture to the skillet in small splashes, stirring continuously. Do this slowly to maintain the thickness of the sauce. Add the drained tomatoes. Bring to a boil, then reduce to a simmer. Add the cream cheese and simmer uncovered while you boil the pasta to al dente. Drain once cooked.
  • Reduce heat to low and gradually sprinkle in the Parmesan cheese, stirring continuously. Add the spinach and let it wilt for 2-3 minutes. Add the cooked sausage.
  • Add the pasta and stir to combine. It will continue to thicken upon standing. Serve!

Notes

Pro Tips:
  • Sausage: I use Jimmy Dean regular sausage in this recipe, it’s delicious. I find it near the bacon and breakfast sausage.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. My next recommendation would be non-alcoholic white wine, which is widely available. While the wine does really elevate this, chicken broth can be used instead.
  • Tomato Paste: I use Mutti Tomato Paste tubes, they’re handy for measuring smaller/customized amounts.
  • Parmesan: Grate the Parmesan from a block to ensure it melts well into the sauce and tastes the best. I use Belgioioso Parmesan cheese.
  • Cream Cheese: I find that Philadelphia cream cheese from a tub (vs. a block), melts the best. 
  • Pasta: Any kind of pasta works well in this dish, I used Mezzi Rigatoni which is shorter than regular rigatoni. Other great options include medium shells, rotini, and penne. 
  • Flavor Enhancers: Honey rounds out the flavors by adding a little contrast to the acidity of the tomatoes. Worcestershire sauce adds umami. The Mustard Powder adds a hint of tang but can't be tasted outright.
  • Serve this Tomato Spinach Pasta with my Garlic Bread With Cheese!
Storage:
  • These leftovers reheat well. I use the ‘melt’ setting on my microwave or you can reheat over 50% power. A makeshift double boiler reheats creamy pastas really well too!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 584kcal | Carbohydrates: 40g | Protein: 18g | Fat: 38g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 852mg | Potassium: 555mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2562IU | Vitamin C: 13mg | Calcium: 202mg | Iron: 3mg