Yields:
4
Prep Time:
25 mins
Total Time:
25 mins
Jump to recipeCreamy, garlicky pasta is what dreams are made of.
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Ingredients
kosher salt
- 1 lb.
penne rigate
- 1 Tbsp.
extra-virgin olive oil, plus more for drizzling
- 1
12-oz. package chicken sausage
- 12 oz.
mushrooms, cut into 1/4" slices
Freshly ground black pepper
- 1/2 cup
diced onion
- 3
cloves garlic, minced
- 1/4 cup
dry white wine
- 1 cup
low-sodium chicken stock
- 1/4 cup
heavy cream, at room temperature
- 1 1/2 cups
freshly grated Parmesan
- 5 oz.
baby spinach
- 1/4 cup
chopped fresh parsley, plus more for garnish
Directions
- Step 1Bring an 8-quart stock pot of water to a boil and generously season with salt. Cook pasta according to package directions until al dente. Reserve 1/2 cup pasta water and set aside.
- Step 2In a large sauté pan over medium-high heat, drizzle oil and sear chicken sausage until golden brown on all sides, 2 to 3 minutes. Transfer to a plate to cool; cut into 1/4" slices and set aside.
- Step 3Meanwhile, add 1 tablespoon oil and spread out mushrooms evenly in the pan; let brown on one side for 3 minutes. Season with salt and pepper. Add onions and garlic and sauté until softened, 3 to 4 minutes. Add wine, chicken stock, and heavy cream; simmer until slightly thickened and reduced, 5 to 7 minutes. Toss in sausage with any leftover juices, then add Parm, spinach, and parsley.
- Step 4Drain pasta and stir into sauce. (Add additional pasta water in small increments as needed if sauce is too thick.) Garnish with parsley and serve immediately.
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