Ingredients
Scale
- 12 oz penne or rotini pasta
- 1 lb smoked sausage (kielbasa or andouille)
- 1 small onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 8 oz shredded smoked gouda cheese
- 1 cup fresh spinach
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Warm the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until soft.
- Stir in the minced garlic and sliced smoked sausage; cook for another 3-4 minutes until browned.
- Add chicken broth and bring to a boil. Once boiling, stir in pasta and cook according to package instructions (about 8-10 minutes), stirring occasionally.
- Reduce heat to low after the pasta is al dente. Mix in heavy cream and shredded smoked gouda until melted and creamy.
- Fold in fresh spinach until wilted. Season with salt, pepper, and optional red pepper flakes before serving.
Notes
For extra flavor, toast the pasta before adding broth. Consider adding more vegetables like bell peppers or zucchini.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg