Equipment Needed
- A large, heavy-bottomed pot or Dutch oven (with a lid)
- Wooden spoon or sturdy spatula
- Sharp knife and cutting board
- Measuring cups and spoons
- Ladle for serving
Step-by-Step Instructions
First, I heat the olive oil in my Dutch oven over medium-high heat. Once it shimmers, I add the sliced sausage in a single layer. This is crucial—if you crowd the pan, the sausage will steam instead of getting those beautiful, caramelized brown edges that build so much flavor. I let it sear for about 5-7 minutes, resisting the urge to stir constantly. When they’re nicely browned, I use a slotted spoon to remove them to a plate, leaving all the glorious rendered fat behind.
Next, into that flavorful oil goes the chopped onion. I sprinkle in a pinch of salt to help them sweat and cook them for about 4 minutes until they turn soft and translucent. Then I add the diced bell pepper and cook for another 3 minutes before stirring in the minced garlic. Here’s a tip I learned the hard way: only cook the garlic for about 30 seconds until fragrant. Any longer and it can burn, turning bitter and ruining the whole pot.
Now for the magic of the one-pot method. I pour in the chicken broth and use my wooden spoon to scrape up any browned bits stuck to the bottom of the pot—that’s pure flavor gold. I add the crushed tomatoes, dried Italian seasoning, red pepper flakes, the browned sausage, and finally, the uncooked pasta. I stir it all together, making sure the pasta is submerged. After bringing it to a lively boil, I immediately reduce the heat to a steady simmer, cover the pot, and set my timer for 12 minutes.
When the timer goes off, the pasta should be al dente and most of the liquid absorbed. I remove the lid and stir in the heavy cream and fresh spinach. The residual heat wilts the spinach perfectly. Finally, I take the pot off the heat and stir in the grated Parmesan cheese until it melts into a creamy, cohesive sauce. I always taste it here for seasoning, adding salt and pepper as needed. The sauce will thicken beautifully as it sits for a few minutes.(See the next page below to continue…)