Gemelli with Sweet Sausage and Spinach

The hearty dish is an unforgettable combination of pasta, sausage and vegetable.

  • Total Time:
  • Servings: 4

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  • 3/4 pound gemelli or penne
  • Salt
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, quartered lengthwise and thinly sliced crosswise
  • 1 pound sweet Italian sausages, casings removed
  • 1/2 teaspoon crushed red pepper
  • 2 cups coarsely chopped baby spinach (4 ounces)
  • 1/2 pint red grape tomatoes
  • 1/2 cup freshly grated Parmesan cheese

How to make this recipe

  1. In a large pot of boiling salted water, cook the gemelli until just al dente. Drain the gemelli, reserving 1 cup of the cooking water.

  2. Meanwhile, in a large, deep skillet, heat the olive oil until shimmering. Add the onion and cook over moderately high heat, stirring, until softened, 4 to 5 minutes. Add the sausage and crushed red pepper and cook, breaking up the meat with the back of a spoon, until no trace of pink remains, about 5 minutes. Add the spinach and tomatoes and cook just until softened, about 3 minutes.

  3. Add the gemelli and the reserved cooking water to the skillet and cook over moderate heat, lightly crushing the tomatoes, until heated through, about 2 minutes; season with salt. Transfer the pasta to bowls, sprinkle with the Parmesan and serve.

Contributed By Photo © Tina Rupp Published March 2003

498292 recipes/gemelli-sweet-sausage-and-spinach 2013-12-06T23:27:54+00:00 Scott Conant spring|summer|fast-column|recipe-of-the-day|italian|pasta-and-noodles|4|fast|weeknight-dinner march-2003,scott conant,fast pasta,italian food,sweet italian sausage,pasta with sausage,gemelli pasta recipes,gemelli-sweet-sausage-and-spinach 498292

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