Steps
1
Boil Pasta: Cook the penne in a large pot of salted boiling water until al dente, then drain and set aside.
2
Brown Sausage: Heat olive oil in a large skillet over medium-high heat and cook the crumbled sausage until browned and cooked through.
3
Sauté Aromatics: Add butter to the same skillet and sauté the diced onions and minced garlic until translucent and fragrant.
4
Build Sauce: Pour in the chicken broth and heavy cream, bringing the mixture to a gentle simmer while stirring constantly.
5
Thicken: Stir in the grated parmesan cheese and Italian seasoning, allowing the sauce to simmer until it thickens slightly.
6
Wilt Spinach: Add the baby spinach to the skillet and stir for 1-2 minutes until the leaves are fully wilted into the sauce.
7
Combine and Serve: Toss the cooked pasta into the skillet until thoroughly coated, then serve topped with fresh parsley and chili flakes as seen in the photo.
Nutrition Facts
Per serving988 calories
Calories from
- Protein 14%
- Carbs 27%
- Fat 59%
-
Fat High 65 g 100%
-
Saturated Fat High 30 g 150%
-
Carbohydrates High 65 g 21%
-
Fiber High 5 g 20%
-
Sugar 6 g 12%
-
Protein High 35 g 70%
-
Cholesterol High 150 mg 50%
-
Sodium High 1,200 mg 50%
% Daily Value is based on a 2,000 calorie diet. Servings isn't set, so the recipe counts as 4.
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