Description
This Saucy Sausage and Lemon Pasta is a delightful fusion of zesty lemon, rich cream, and savory Italian sausage, perfectly tossed with al dente pasta. Ideal for a quick yet impressive dinner, it combines the brightness of fresh lemon juice and zest with a creamy Parmesan sauce, complemented by optional fresh spinach and aromatic herbs for garnish.
Ingredients
Scale
Pasta
- 12 ounces linguine or penne pasta
Sauce and Sausage
- 1 pound Italian sausage (mild or spicy)
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- Juice of 2 lemons
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
Extras
- 1 cup fresh spinach (optional)
- Salt and pepper to taste
- Fresh basil or parsley, chopped (for garnish)
Instructions
- Boil Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- Cook Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it into small pieces. Cook until browned and fully cooked, about 7 to 10 minutes.
- Add Garlic: Stir in the minced garlic and sauté for an additional minute, letting it release its fragrance without burning.
- Add Lemon: Incorporate the lemon zest and lemon juice into the skillet. Stir to combine and let the mixture simmer gently for 2 to 3 minutes to marry the flavors.
- Pour in Cream: Add the heavy cream to the skillet, stirring to combine. Reduce heat to low and allow the sauce to thicken slightly, cooking for 3 to 5 minutes.
- Toss Pasta in Sauce: Add the drained pasta to the skillet. Toss thoroughly to coat the pasta evenly with the creamy lemon sausage sauce. If the sauce appears too thick, gradually add the reserved pasta water until desired consistency is reached.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until it melts smoothly into the sauce, enriching the flavor and texture.
- Season and Add Spinach: Season with salt and pepper to taste. If using, fold in fresh spinach and cook until it wilts, about 1 to 2 minutes.
- Garnish and Serve: Serve immediately, garnished with freshly chopped basil or parsley for a vibrant finish.
Notes
- You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less thick.
- Adjust the level of spice by choosing mild or spicy Italian sausage according to your preference.
- Reserve pasta water is key to adjusting sauce consistency without diluting flavor.
- Fresh spinach is optional but adds color and nutrition.
- For a dairy-free option, omit Parmesan and use a dairy-free cream substitute, though the flavor profile will change.
- Serve with a side of crusty bread to soak up the delicious sauce.
