Scott's Recipe

Pasta - Creamy Sausage

Category: Pasta & Rice

2 Tbsp salted butter
3/4 cup shallot chopped
1 Tbsp minced garlic
1 lb ground pork
1 1/2 tsp black pepper
1 tsp dried parsley
1 tsp dried oregano
1 tsp Italian seasoning
1 tsp salt
¼ tsp fennel seed
¼ tsp paprika
½ tsp red pepper flakes
4 cups chicken broth
1 cup half & half
15 oz diced tomatoes 1 can, drained
1 box penne pasta 13.25 ounces
3 oz fresh spinach
2 cups shredded parmesan added slowly
2 Tbsp fresh basil snipped


1. Heat the butter in a large skillet or dutch oven over medium heat.
2. Add the onion and garlic. Sauté for 3-4 minutes or until the shallot is softened and translucent.
3. Add the ground pork, black pepper, parsley, oregano, Italian seasoning, salt, fennel seed, paprika and red pepper flakes. Cook and stir for 5-7 minutes or until all of the pork is browned. Drain off any fat.
4. Pour in the broth, half & half and diced tomatoes (drained). Bring to a gentle boil over medium low heat.
5. Add the pasta and cook for about 8 minutes or until the pasta is al dente. Stir several times during this to promote even cooking.
6. Turn the heat to low and add in the parmesan cheese, a couple of tablespoons at a time, stirring between each addition to allow the cheese to melt completely before adding more.
7. Stir in the spinach. Allow this to sit for a minute or two so that the spinach wilts slightly.
8. Top with fresh basil and serve immediately.