Ingredients:

  • 1 pound (450g) pasta (penne, rigatoni, or farfalle)
  • 1 tbsp (15ml) olive oil
  • Salt for pasta water
  • 1 pound (450g) smoked sausage (kielbasa or similar), sliced
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 5 oz (140g) fresh spinach, roughly chopped
  • 1 tbsp (15g) unsalted butter
  • 1 tbsp (8g) all-purpose flour
  • 1 cup (240ml) milk (whole or 2%)
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) grated Parmesan cheese, plus extra for serving
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain pasta, reserving about 1 cup of pasta water. Toss pasta with 1 tbsp olive oil.
  2. While pasta cooks, heat a large skillet over medium heat. Add sausage and cook until browned, about 5-7 minutes. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
  3. Add spinach to the skillet and cook until wilted, about 2-3 minutes.
  4. Melt butter in a separate saucepan over medium heat. Whisk in flour and cook for 1 minute to form a roux. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  5. Reduce heat to low. Stir in heavy cream, Parmesan cheese, and nutmeg. Season with salt and pepper to taste.
  6. Add the cooked pasta to the skillet with the sausage and spinach mixture. Toss to coat. If the sauce is too thick, add a little reserved pasta water until desired consistency is reached. Serve immediately, garnished with extra Parmesan cheese. Enjoy your Creamy Smoked Sausage Pasta!