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.
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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 spaghetti in salted water according to package directions and reserve 3/4 cup pasta water before draining.
- Melt butter in a large saute pan over medium heat.
- Add sausage and cook, stirring and crumbling, until browned and no longer pink, about 10-12 minutes.
- Add heavy cream and 1/2 cup reserved pasta water to the pan and simmer for 2-3 minutes until slightly thickened.
- Stir in spinach and lemon zest and cook until spinach wilts, about 1-2 minutes.
- Add cooked spaghetti to the pan and toss to coat with sauce.
- Stir in Parmesan cheese and season with salt and pepper to taste.
- Add remaining pasta water as needed if sauce is too thick.
- Serve immediately.
Tried this recipe?Leave a comment below & let me know!