Spaghetti with Sun-Dried Tomatoes, Sausage, and Spinach

  • 12 oz. spaghetti
  • 1 tbsp. extra-virgin olive oil
  • 2 cloves Garlic, Chopped
  • 3/4 lb. cooked Italian sausage links, sliced
  • 3 c. baby spinach
  • 1/2 c. chopped sun-dried tomatoes
  • 3/4 c. low-sodium chicken broth
  • 3/4 c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • Freshly grated Parmesan, for garnish

  1. In a large pot of salted boiling water, cook spaghetti according to package directions until al dente. Drain and return to pot.
  2. In a large skillet over medium heat, heat oil. Cook garlic until fragrant, 1 minute. Add sausage, spinach, and sun-dried tomatoes and cook until sausage is browned and spinach is cooked, 3 to 5 minutes. Add chicken broth and heavy cream and bring to a simmer. Let thicken until sauce is creamy, then add spaghetti to skillet and toss until fully coated. Season with salt and pepper.
  3. Garnish with Parmesan and serve.
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