Perfect for weeknights, this Spinach Mushroom and Sausage Pasta is done in 45 minutes, bringing bold flavors to your kitchen with minimal effort.
This Spinach Mushroom and Sausage Pasta recipe is a hearty, flavor-packed dish that brings together savory sausage, earthy mushrooms, and tender pasta in a rich, comforting sauce. Tossed with garlic, onions, and a red pepper sauce, every bite is satisfying and well-rounded.
For more sausage recipes that are easy to whip up you have to check out my Sausage and Rice Skillet, Chicken, Sausage and Rice and Chicken Bog.
Table of Contents
Recipe Ingredients
Italian Sausage – I used Aidells Italian Style with Mozzarella Cheese Sausage. You can use any Italian sausage, mild or spicy, depending on your taste.
Spinach – Fresh spinach is perfect, roughly chopped. Spinach wilts down significantly, so you can add more.
Red Wine – I like using red wine to deglaze the pan and add depth to the sauce.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Mix Up the Greens – Swap the spinach for kale or arugula to add a different flavor and texture. These greens hold up well and bring their own unique taste.
Kick Up the Heat – If you like spice, add red pepper flakes, jalapeños, or a splash of hot sauce to intensify the flavors.
How to Make Spinach Mushroom and Sausage Pasta
Step 1: Bring a large stockpot ⅔ full of water to a boil. Add the pasta and cook according to the package instructions. Rinse with cold water, drain, and set aside.
Step 2: Heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the mushrooms and sauté, stirring occasionally, for about 4 minutes. Add the sausage, stirring occasionally, and cook until browned. Toss in the spinach and cook just until wilted. Transfer the sausage mixture to a plate and set aside.
Step 3: For the pasta sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring occasionally, for about 3 minutes. Sprinkle salt over the onions as they cook. Add the garlic and cook until fragrant. Pour in the red wine, using a whisk to scrape up any browned bits on the bottom of the pan, and cook until reduced by half. Mix in the sage, anchovy paste, and tomato paste, cooking for 3 minutes while stirring often.
Step 4: Stir in the diced tomatoes, roasted red peppers, smoked paprika, and cayenne pepper, then turn the heat down to medium. Let the sauce simmer for 10 minutes.
Step 5: Remove from the heat and purée the sauce in a food processor or blender. Return the sauce to the pan and set it over medium-low heat. Mix in the sausage mixture. Cook for 5 minutes until heated throughout. Add the cooked pasta and Parmesan cheese, stirring until combined. Serve immediately.
Expert Tips
Reserve Some Pasta Water – Keep about ½ cup of the pasta cooking water and add a splash to the sauce if it becomes too thick. The starchy water helps the sauce cling better to the pasta.
Use Tongs – When tossing pasta with sauce, use tongs instead of a spoon. Tongs make it easier to coat each piece evenly without breaking the pasta.
FAQs
Any pasta shape works, such as penne, fusilli, or rigatoni. Adjust the cooking time based on the type you choose, as some shapes may take a bit longer to reach the desired texture.
Absolutely! Feel free to use your favorite sausage type, such as turkey or chicken sausage, for a lighter option, or even a spicy sausage for extra heat.
Storage Information
To STORE Sausage, Mushroom, and Spinach pasta leftovers, place pasta in an airtight container and keep it in the refrigerator for up to 3 days. For FREEZING, store in a freezer-safe container for up to 3 months.
REHEAT on the stovetop over low heat or microwave until warm, adding a splash of water if needed to refresh the sauce’s consistency.
More Flavorful Pasta Ideas
Spinach Mushroom and Sausage Pasta Recipe
Ingredients
- 1 lb dry pasta - any shape works
- 1 tbsp olive oil
- 8 oz crimini mushrooms - stems removed and sliced
- 3 links Italian style sausage - We like Aidells® Italian Style with Mozzarella Cheese Sausage
- 3 handfuls fresh spinach - coarsely chopped
Red Pepper Sauce
- 2 tbsp olive oil
- 1 yellow onion - diced
- 1/4 tsp kosher sea salt
- 4 cloves garlic - minced
- 3/4 cup red wine
- 1 tbsp fresh sage - chopped
- 1/2 tsp anchovy paste
- 2 tbsp tomato paste
- 1 cup fire roasted diced tomatoes
- 1 (16 oz) jar roasted red peppers - drained and rinsed
- 1/4 tsp smoked paprika
- 1/4 tsp cayenne pepper
- 1/4 cup grated parmesan cheese
Instructions
- Bring a large stockpot ⅔ full of water to a boil. Add the pasta and cook according to the package instructions. Rinse with cold water, drain, and set aside.
- Heat the olive oil in a large pot or Dutch oven set over medium-high heat. Add the mushrooms and sauté, stirring occasionally, for about 4 minutes. Add the sausage, stirring occasionally, and cook until browned. Toss in the spinach and cook just until wilted. Transfer the sausage mixture to a plate and set aside.
- For the pasta sauce, in the same pot, add the remaining 2 tablespoons of olive oil. When hot, add the onions and sauté, stirring occasionally, for about 3 minutes. Sprinkle salt over the onions as they cook. Add the garlic and cook until fragrant. Pour in the red wine, using a whisk to scrape up any browned bits on the bottom of the pan, and cook until reduced by half. Mix in the sage, anchovy paste, and tomato paste, cooking for 3 minutes while stirring often.
- Stir in the diced tomatoes, roasted red peppers, smoked paprika, and cayenne pepper, then turn the heat down to medium. Let the sauce simmer for 10 minutes.
- Remove from the heat and purée the sauce in a food processor or blender. Return the sauce to the pan and set it over medium-low heat. Mix in the sausage mixture. Cook for 5 minutes until heated throughout. Add the cooked pasta and Parmesan cheese, stirring until combined. Serve immediately.
We enjoyed this a lot. Lots of good flavor and it tasted great as leftovers. Thanks.
This recipe is amazing!! Highly recommend.
Hi Brittany, thanks for the review. So glad you love it!
What bold flavors & a hearty meal! The sauce is delicious!!