Lemon Sausage Pasta
This is one of those weeknight dinners that feels fancy but comes together in about 30 minutes with stuff you probably have on hand. The lemon zest really brightens up the cream sauce and cuts through the richness of the sausage.
Ingredients
Ingredients (~6-8 servings)
- 12 oz dry spaghetti
- 3 Tbsp butter
- 1 1/2 lbs mild or hot Italian sausage about 5 links, removed from casing
- 1 1/2 cups heavy cream
- 3/4 cup reserved pasta water
- 6 cups baby spinach leaves packed
- 1 1/2 Tbsp fresh lemon zest
- 1/3 cup freshly grated Parmesan cheese
- Kosher salt and fresh ground black pepper
Instructions
- Cook 12 oz spaghetti in salted water according to package directions and reserve 3/4 cup pasta water before draining.
- While pasta cooks, melt 3 Tbsp butter in a large saute pan over medium heat.
- Add 1 1/2 lbs Italian sausage removed from casings and cook, crumbling with a wooden spoon, until no longer pink and lightly browned, 10-12 minutes.
- Add 1 1/2 cups heavy cream and 1/2 cup reserved pasta water to the sausage.
- Bring to a simmer and cook until slightly thickened, 2-3 minutes.
- Stir in 6 cups packed baby spinach and 1 1/2 Tbsp fresh lemon zest and cook until spinach wilts, 1-2 minutes.
- Add cooked spaghetti to the pan and toss to coat.
- Stir in 1/3 cup grated Parmesan cheese and season with salt and pepper to taste.
- Add remaining pasta water if needed to thin sauce.
- Serve immediately.
Did you make this recipe?Let me know how you liked it below!