Tomato Spinach Pasta
Just wait until you take your very first bite of this incredible Tomato Spinach Pasta! The sausage packs on so much flavor and pairs perfectly with this creamy homemade sauce along with juicy bites of diced tomatoes, hints of creamy Parmesan, and delicious bites of fresh spinach. Your family is going to ask for this on repeat! Don’t miss my Pro Tips below for ultimate success!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook the sausage and set aside. Deglaze the skillet with white wine and reduce by half.
Add garlic and cook for 1 minute. Add butter, flour, and tomato paste and cook for 1-2 minutes. Add the sauce mixture in small splashes, followed by the diced tomatoes. Bring to a boil, reduce to a simmer. Add the cream cheese and simmer while you boil the pasta. Add the Parmesan cheese, spinach, and cooked sausage.
Add the cooked pasta. Stir to combine and serve!
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!
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
title: “Tomato Spinach Pasta” ShowToc: true date: “2024-10-31” author: “Dale Davis”
Tomato Spinach Pasta
Just wait until you take your very first bite of this incredible Tomato Spinach Pasta! The sausage packs on so much flavor and pairs perfectly with this creamy homemade sauce along with juicy bites of diced tomatoes, hints of creamy Parmesan, and delicious bites of fresh spinach. Your family is going to ask for this on repeat! Don’t miss my Pro Tips below for ultimate success!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions. Cook the sausage and set aside. Deglaze the skillet with white wine and reduce by half.
Add garlic and cook for 1 minute. Add butter, flour, and tomato paste and cook for 1-2 minutes. Add the sauce mixture in small splashes, followed by the diced tomatoes. Bring to a boil, reduce to a simmer. Add the cream cheese and simmer while you boil the pasta. Add the Parmesan cheese, spinach, and cooked sausage.
Add the cooked pasta. Stir to combine and serve!
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!
Try These Next
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
1 quart measuring cup with a spout– This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes. Spice Rack–This is the one I have, it’s a snap to measure out your seasonings quickly and easily. (Big time saver.) Box Cheese Grater– Always shred cheese from a block, it melts and tastes much better. Bagged shredded cheese contains cellulose which prevents it from melting as well. Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer. Pasta Strainer– This is the one I have. Silicone Spatulas– I have these, they’re so gentle on your cookware and are the perfect tool for making the roux and stirring the sauce throughout this recipe. Better Than Bouillon– This is what I always use for broth in my recipes. It takes very little space and makes it easy to measure out customized amounts.
