At The Salted Sicilian,
we're all about dishes that blend comfort and taste effortlessly. In this rustic cast iron pasta dish, fresh grape tomatoes and garlic partner with heavy cream, salty pecorino, and quality butter for a decadent creamy combination. The sautéed chicken sausage lends its savory essence to the sauce, while fresh spinach adds a pop of color. Together, these thoughtfully chosen ingredients create a sauce that pairs perfectly with any pasta shape!
Creamy Tomato Pasta with Chicken Sausage & Spinach
1 lb chicken sausage, whole or casings removed (if you prefer a crumbled sausage texture)
1 pint of grape tomatoes, whole
6 cloves garlic, minced
1 pint heavy cream
1/4 cup quality high-fat butter
1 cup pasta water
1 cup fresh spinach leaves
1 cup finely grated pecorino Romano cheese
Salt and pepper, to taste
Chili pepper, to taste
1 lb of your favorite pasta shape
In a large cast iron skillet, cook the chicken sausage over medium heat. Once cooked, remove from the skillet and set aside.
In the same skillet, add the grape tomatoes and cook until they start to release their juices and soften. Add minced garlic and sauté for another minute.
Pour in the heavy cream and add the butter. Stir until the butter is melted and the cream is heated through, creating a creamy tomato sauce.
Cook pasta until al dente and reserve at least 1 cup of pasta water. Sprinkle Pecorino into sauce gradually while stirring until the cheese is melted and the sauce becomes rich and creamy.
Toss in the fresh spinach leaves and cook until they wilt into the sauce.
Return the cooked chicken sausage to the skillet and stir to combine with the sauce.
Season to taste with salt, freshly cracked black pepper, and chili flake.
Add in al dente pasta and stir to combine, cooking over medium heat (and adding more pecorino if preferred).
Enjoy best while warm! Serve with extra pecorino on top, if desired!
