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Spinach and Sausage Pasta with Goat Cheese

Course Main Course


  • 4-5 Hot Italian Sausage Links
  • 1 Tbsp olive oil
  • 2 pounds of very ripe tomatoes coarsely chopped
  • 1 teaspoon red pepper flakes
  • 1 teaspoon salt
  • 1 cup raw spinach or kale chopped
  • 2/3 cups fresh grated Parmesan Cheese
  • 1 pound rotini or other shaped pasta
  • One 4-ounce log goat cheese, crumbled
  • 1/4 cup fresh Basil chopped


  • Bring a large pot of salted water to a boil.
  • Heat olive oil in a skillet and brown sausages 3 minutes a side, set aside on a plate
  • Add the pasta to the boiling water and cook according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain the pasta.
  • Combine the tomatoes, red pepper flakes, and teaspoon of salt to the skillet and heat through before adding chopped spinach or kale. Let greens wilt, and add reserved pasta water to the skillet with the sausages. Cook mixture for 5 minutes until everything is combined and the sausages are heated through.
  • Transfer sausages to a plate
  • Add the goat cheese and the Parmesan and stir until both kinds of cheese are incorporated in the sauce and melted.
  • Add the chopped basil and stir to combine
  • Serve into pasta bowls with the sausages on top of the pasta, and pass more Parmesean and Red Pepper Flakes to taste


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