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One-Pot Creamy Sausage & Spinach Penne

One-Pot Creamy Sausage & Spinach Penne delivers tender penne simmered in chicken broth, then finished with heavy cream, wilted spinach, and melted parmesan for a creamy, cohesive sauce. Brown sausage and simmer everything in the same pot for quick weeknight comfort with minimal cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 770
Ingredients Equipment Method Notes

Ingredients
  

Italian sausage
  • 1 lb Italian sausage, casings removed Use Italian sausage for best flavor.
Penne pasta
  • 1 lb penne pasta Pen tilting: keep penne dry; do not pre-cook.
Garlic
  • 3 garlic, minced Fresh garlic recommended.
Chicken broth
  • 3 cup chicken broth Low-sodium works; adjust salt to taste.
Heavy cream
  • 1 cup heavy cream For creamy texture; add after the pasta simmers.
Fresh spinach
  • 3 cup fresh spinach Use fresh spinach; wilt during the cream step.
Parmesan cheese
  • 0.75 cup grated parmesan cheese Stir in off heat if needed to prevent graininess.
Salt and pepper
  • Salt and pepper, to taste Season at the end; add in small increments.

Equipment

  • 1 Dutch oven

Method
 

Brown the sausage and build flavor
  1. Brown the Italian sausage in a large Dutch oven over medium-high heat, breaking it apart as it cooks, about 5–6 minutes, until no longer pink and lightly browned.
  2. Add the minced garlic and cook for 30 seconds, stirring, until fragrant with a noticeable aroma.
Simmer the penne
  1. Add the penne pasta and chicken broth, bring to a boil, then scrape up any browned bits from the bottom.
  2. Reduce heat to maintain a gentle simmer, cover, and cook 12–15 minutes, until the pasta is tender and most of the liquid is absorbed.
Make it creamy and finish
  1. Stir in the heavy cream and cook until the spinach is wilted, 1–3 minutes, until the spinach turns deep green and soft.
  2. Stir in the grated parmesan cheese until melted and creamy, about 1–2 minutes, with a smooth sauce texture.
  3. Season with salt and pepper to taste, then serve warm while the sauce is creamy.

Notes

Pro tip: use a wide Dutch oven so the penne cooks evenly and the sauce reduces without drying out; if it looks too thick before the simmer ends, add a splash of broth. Store leftovers in the refrigerator up to 3 days; reheat gently with a small splash of broth or cream to loosen the sauce. Freezing is not recommended for best creamy texture. For a lighter option, swap half the heavy cream for whole milk (or use evaporated milk) while keeping the parmesan for thickness.