Spaghettini with Sausage, Tomatoes and Spinach


If you're just serving four, save the leftovers for making Spaghettini and Sausage Frittata with Goat Cheese later in the week. Slideshow:  More Fast Weekday Pastas 

Spaghettini with Sausage, Tomatoes and Spinach
Photo: © Sarah Bolla
Total Time:
20 mins


  • 1 ¼ pounds 1 1/4 pounds spaghettini

  • 2 tablespoons 2 tablespoons extra-virgin olive oil

  • 1 ½ pounds 1 1/2 pounds hot Italian sausage, casings removed

  • 1 clove 1 large garlic clove, sliced

  • 1 ½ cups 1 1/2 cups grape tomatoes

  • 8 cups 8 cups baby spinach (8 ounces)

  • 1 teaspoon Salt and freshly ground pepper


  1. In a large pot of salted boiling water, cook the spaghettini until al dente. Drain, reserving 1/2 cup of the pasta cooking water.

  2. Meanwhile, in a very large skillet, heat the olive oil until shimmering. Add the sausage, break it up into small pieces and cook over moderately high heat until browned, about 8 minutes. Add the garlic and cook over moderate heat until lightly browned, about 1 minute. Add the tomatoes and cook until their skins begin to split, about 2 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove from the heat.

  3. Using the back of a spoon, gently pop the tomatoes to release their juices. Add the spaghettini and the reserved pasta cooking water and toss over low heat until the pasta is coated, about 1 minute. Season with salt and pepper and serve.

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