Spaghetti With Chicken Sausage, Spinach, and Grape Tomatoes

My grandmother, Nonna Elena, had a way of making simple meals taste like celebrations. This pasta dish reminds me so much of her kitchen – the aroma of garlic sizzling in olive oil, the burst of sweetness from ripe tomatoes, and the satisfying heartiness that comes from good sausage. It’s a one-pan wonder, perfect for busy weeknights, and it always evokes the warmth and love of her cooking. I hope it brings as much joy to your table as it does to mine.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6
• Dietary Type: Can be adapted to be Gluten-Free

Ingredients

• 1 (16 ounce) package chicken sausage, casings removed
• 2 (12 ounce) boxes Ronzoni Smart Taste spaghetti
• 1 bunch fresh spinach (washed and stems removed)
• 10 garlic cloves, finely chopped
• 2 chicken bouillon cubes
• 1 teaspoon crushed red pepper flakes
• 1 pint grape tomatoes (washed and cut in half)
• 2 tablespoons unsalted butter
• ¼ cup olive oil, plus
• 1 tablespoon olive oil
• Salt to taste
• Garnish: Parmesan cheese

Equipment Needed

• Large pot
• Large deep saute pan or skillet
• Wooden spoon or spatula

Instructions

1. Bring a large pot of salted water to a boil for the spaghetti. Cook the spaghetti according to package directions until al dente. Before draining, reserve 1 1/2 cups of the pasta water. Set the pasta water aside.
2. While the pasta is cooking, heat 1 tablespoon of olive oil in a large deep saute pan or skillet over medium heat. Ensure the pan is large enough to hold the cooked pasta and sauce. Add the chicken sausage (season with a pinch of salt).
3. Sauté the sausage over medium heat until browned, breaking it up with a spoon as it cooks. This process should take about 5-7 minutes. Ensure the sausage is cooked through and no longer pink inside.
4. Once the sausage is browned, add the finely chopped garlic, crushed red pepper flakes, and chicken bouillon cubes to the pan. Cook for 2 minutes, stirring occasionally, until the garlic becomes fragrant. Be careful not to burn the garlic.
5. Add the halved grape tomatoes to the pan and cook for another 2 minutes. The tomatoes will start to soften and release their juices.
6. Pour in the ¼ cup olive oil, unsalted butter, and the reserved pasta water.
7. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook for about 5 minutes. This allows the flavors to meld together and the sauce to thicken slightly.
8. Add the fresh spinach to the pan and cook for 1 minute, or just until it starts to wilt. Don’t overcook the spinach, as it will become mushy.
9. Remove the pan from the heat. Add the cooked spaghetti to the pan and toss well to combine the pasta with the sauce. Make sure all the spaghetti is coated evenly with the sauce.
10. Serve immediately, garnished with Parmesan cheese.

Expert Tips & Tricks

• Sausage Selection: For a spicier kick, use hot Italian chicken sausage. Sweet Italian sausage will provide a milder flavor. You could even use turkey sausage.
• Pasta Perfection: Always cook your pasta al dente, which means “to the tooth” in Italian. This ensures the pasta has a slight bite and doesn’t become mushy when mixed with the sauce.
• Spice Level Control: Adjust the amount of crushed red pepper flakes to suit your preference. If you prefer a milder flavor, reduce the amount or omit it altogether.
• Vegetable Variations: Feel free to add other vegetables to this dish. Sliced bell peppers, zucchini, or mushrooms would all be delicious additions.
• Deglazing the Pan: After cooking the sausage, there might be some browned bits stuck to the bottom of the pan. These bits are full of flavor. The reserved pasta water helps to deglaze the pan, scraping up those flavorful bits and incorporating them into the sauce.
• Pasta Water is Key: Don’t skip reserving the pasta water! It’s starchy and helps to create a creamy, emulsified sauce. The starch in the water helps the sauce cling to the pasta.
• Salt with intention: Taste as you go. The bouillon cubes are salty, so be sure to taste the sauce before adding additional salt.

Serving & Storage Suggestions

Serve this Spaghetti with Chicken Sausage, Spinach, and Grape Tomatoes immediately while it’s hot. Garnish with freshly grated Parmesan cheese for added flavor and presentation. A side of crusty bread is perfect for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of water or broth if needed to prevent the pasta from drying out. You can also microwave the leftovers, but be careful not to overcook them.

While freezing is not recommended due to the pasta’s texture potentially changing, it can be done. Store in an airtight container for up to one month. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	753 kcal	N/A
Calories from Fat	253 g	34%
Total Fat	28.2 g	43%
Saturated Fat	8 g	40%
Cholesterol	101.1 mg	33%
Sodium	1155.9 mg	48%
Total Carbohydrate	97.2 g	32%
Dietary Fiber	5.6 g	22%
Sugars	6.4 g	25%
Protein	27.8 g	55%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free spaghetti for a gluten-free version of this dish.
• Vegetarian: Substitute the chicken sausage with plant-based sausage or omit it altogether. Add more vegetables such as mushrooms or bell peppers to add more volume and flavor.
• Spice It Up: Add a pinch of cayenne pepper or a dash of hot sauce for an extra kick.
• Cheese Options: If you don’t have Parmesan cheese, you can use Pecorino Romano or Asiago cheese.
• Herbs: Add fresh herbs like basil, oregano, or parsley for a brighter flavor.
• Different Greens: If you don’t have spinach, you can use kale or Swiss chard. Just be sure to cook the kale or Swiss chard for a bit longer as they take longer to wilt.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. Cook the pasta just before serving to prevent it from becoming mushy.

Q: Can I use dried herbs instead of fresh?
A: Yes, you can substitute dried herbs for fresh herbs. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.

Q: What if I don’t have chicken bouillon cubes?
A: You can substitute chicken broth or chicken stock for the bouillon cubes. You may need to adjust the amount of salt in the recipe if you use broth or stock.

Q: How do I prevent the spinach from becoming slimy?
A: Don’t overcook the spinach. Add it to the pan at the very end and cook just until it starts to wilt.

Q: Can I use cherry tomatoes instead of grape tomatoes?
A: Yes, you can use cherry tomatoes. Just cut them in half before adding them to the pan.

Final Thoughts

I hope you enjoy making and sharing this simple yet satisfying Spaghetti with Chicken Sausage, Spinach, and Grape Tomatoes. It’s a dish that’s perfect for a weeknight dinner or a casual gathering with friends and family. Feel free to experiment with different variations and substitutions to make it your own. Don’t forget to share your creations and feedback – I’d love to hear how it turns out! Consider pairing it with a crisp Italian white wine for a truly delightful experience. Buon appetito!