You won’t believe how just a few ingredients can come together to make this Skillet Sausage Pasta that tastes like it came from an Italian restaurant!
This Skillet Sausage Pasta is a favorite dish in our house, modified from an America’s Test Kitchen recipe. It is unbelievably easy and delicious. My husband calls it “the good pasta” and would happily eat it once a week. In fact we did usually eat it once a week before I became a blogger and had to make new recipes all the time. When I got the idea to start The Weary Chef, this was one of the recipes I couldn’t wait to share with you.
You can use whatever pasta you like best, but it should be bite-sized to cook evenly in the skillet. This dish may be even better leftover, so it’s great for lunches for the week. With the short ingredient list, it’s a recipe you can memorize for those times you are the grocery store wondering “What should I make for dinner??” I hope you love it as much as we do!Print
Heat a deep 12″ skillet or dutch oven over medium-high heat, and spray with cooking spray. Remove sausage from casing and brown and crumble until cooked through.
Stir in chicken broth, water, pasta, and tomatoes. Bring to a boil, and continue boiling for recommended cooking time for pasta.
Five minutes before pasta is done, stir in spinach one handful at a time until wilted.
Turn heat to low, and stir in parmesan cheese. Gently stir until cheese is melted and well combined. Serve and enjoy!
- Sauce will thicken up a bit on standing, and it will be perfect for leftovers.
- If you use 16 ounces of pasta, you may need to add an extra 1/4 cup of water. If you use 12 ounces, use 1/4 less.
- Cook Time: 20
- Category: Main
- Cuisine: Italian