Creamy Sausage Spaghetti with Spinach Recipe

Ingredients

Sausage and Meat

• 1 lb. Italian sausage links, hot or sweet

Sauce

• 1 tablespoon olive oil
• 1/3 cup dry red wine
• 2 tablespoons butter
• 1 yellow onion, diced
• 1 bell pepper (½ red and ½ green), diced
• 3 cloves garlic, minced
• 2 teaspoons Worcestershire sauce
• 1 teaspoon honey
• ¾ teaspoon dried oregano
• ¾ teaspoon dried basil
• ¾ teaspoon mustard powder
• 1 (14.5 oz.) can diced tomatoes, undrained
• ½ chicken bouillon cube
• 32 oz. marinara sauce
• 2 tablespoons cream cheese, at room temperature
• 2 cups packed baby spinach

Pasta and Garnish

• ¾ lb. spaghetti
• Grated Parmesan cheese, for serving

Instructions

1. Remove casings from the sausage links and cut into ¾-inch slices or roll into small meatballs if desired. Heat 6 tablespoons of water over medium heat in a large, high-walled skillet. Add sausage, cover, and cook for 10 minutes, stirring halfway through. Remove lid, increase heat slightly, add olive oil, and sear the sausage until browned, about 5-7 minutes. Remove sausage from skillet and set aside.
2. Begin boiling a large pot of water for the spaghetti. Once boiling, stir in ½ tablespoon salt.
3. Turn heat off the skillet, add the red wine, and turn heat back to medium. Use a silicone spatula to scrape the bottom and sides of the skillet to lift browned bits. Let the wine bubble and reduce by half, about 3-4 minutes.
4. Add butter, diced onion, bell peppers, and minced garlic to the skillet. Cook until softened, about 5 minutes.
5. Stir in Worcestershire sauce, honey, dried oregano, dried basil, mustard powder, undrained diced tomatoes, half a chicken bouillon cube, and marinara sauce. Mix well and bring to a boil. Reduce heat to a simmer.
6. Return browned sausage to the skillet, stirring to combine. Cover partially and simmer gently while spaghetti cooks.
7. Cook the spaghetti in boiling salted water according to package instructions until al dente. Drain well once cooked.
8. Stir cream cheese into the sauce until melted and smooth. Add baby spinach and heat through for 2-3 minutes until wilted.
9. Add drained spaghetti to the sauce and toss to achieve your desired sauce-to-pasta ratio. Note that the pasta will absorb some sauce as it stands.
10. Plate the sausage spaghetti and garnish with grated Parmesan cheese. Serve immediately for best flavor.

Notes

• Use high-quality Italian sausage brands like Premio or Bianco & Sons for the best flavor.
• Recommended wines for deglazing are Cabernet Sauvignon, Merlot, or Pinot Noir. Alternatively, use an equal amount of beef broth plus 2 tablespoons of red wine vinegar if avoiding alcohol.
• High-quality marinara sauce such as Rao’s or Carbone enhances the dish as it is quite simple.
• Try Rotel diced tomatoes for a spicy kick instead of regular diced tomatoes.
• The chicken bouillon cube adds depth; if omitted, adjust seasoning with salt to taste at the end.
• Cream cheese smooths out tomato acidity; tub cream cheese melts easier than block.
• Kale can substitute spinach but requires extra cooking time to wilt.
• Optional: Add sautéed mushrooms cooked separately in butter for extra flavor.
• Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
• This recipe yields 6 servings and leftovers reheat well.