• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Midnight Baker

Easy to make main meal and dessert recipes.

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
  • Home
  • Recipes
  • Text Index
  • Subscribe
  • Recipe Box
  • About Me
    • Media/PR
    • Cookbooks
      • The Classic Slow Cooker
      • The Cupboard To Table Cookbook
    • Contact
    • Privacy
Home » Uncategorized » Skillet Sausage & Spinach Alfredo

Skillet Sausage & Spinach Alfredo

March 11, 2015 by Judith Hannemann

Pin
Share
Tweet
Share

As an Amazon Associate I earn from qualifying purchases.

Skillet Sausage & Spinach Alfredo | bakeatmidnite.com | #alfredo #pasta #sausage
Skillet Sausage & Spinach Alfredo

This quick skillet alfredo is a great way to use that one lone sausage that’s always left over. Nice meal for singles and empty-nesters!

Here’s a tasty dinner that uses leftover sausage. I always end up with one lone sausage left over that I hate to admit, I usually end up forgetting about and throwing it out!

This is also a nice meal for just 2 people or a single person with another serving left over. The recipe can be doubled easily to serve 4 people.

Skillet Sausage & Spinach Alfredo | bakeatmidnite.com | #alfredo #pasta #sausage
Nice dinner for couples or singles

With this, I cooked the pasta in the rice cooker, but if you want to do it all in 1 skillet to avoid extra dishes to wash, then add 1 cup of uncooked pasta and about 1 cup of water to the skillet after the mushrooms have sauteed. Bring the water to a boil, cover the skillet, reduce the heat and cook for about 8 minutes (or until the water is absorbed), then carry on with making the sauce as per the directions in the recipe. 

Just make sure the pasta is pretty much submerged in the water. If it’s still too hard after the water is absorbed, add another 1/2 cup of water, cover and cook until the additional water is absorbed. You should be OK with the 1 cup of water though–it’s a bit of a learning curve cooking it this way, but to me it’s worth it not to wait for big pots of water to boil and then having to drain it.



Skillet Sausage & Spinach Alfredo

  • 1 cooked hot or sweet Italian sausage, sliced thinly
  • 1/2 cup fresh mushrooms, sliced
  • 1 tbs butter
  • 1 1/2 cups cream (light cream is fine)
  • 1/3 cup grated Romano or Parmesan cheese
  • 2 cups cooked gemelli (or any cooked pasta shape)
  • 1 cup baby spinach, shredded
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp garlic powder



Saute mushrooms in butter over medium-high heat in a large skillet.


Add the sliced sausage; heat through. Add the cream and heat through.


Stir in the cheese and stir until smooth. Add the salt, pepper and garlic powder–add more of any if necessary.


Reduce the sauce by 1/4 (about 3 minutes).


Stir in the spinach and cook for 1 minute.  Serve immediately.


Serves 2


Skillet Sausage & Spinach Alfredo | bakeatmidnite.com | #alfredo #pasta #sausage
Skillet Sausage & Spinach Alfredo

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

Pin
Share
Tweet
Share

Filed Under: Uncategorized Tagged With: alfredo, dinner for 2, dinner for singles, pasta, sausage

You May Also Like

Sausage rolls
Air Fryer Sausage Rolls
Air Fryer Scotch Eggs
Air Fryer Scotch Eggs
Tomato basil pasta
Tomato Basil Pasta
Previous Post: « Slow Cooker Brown Sugar Country-Style Pork Ribs
Next Post: Magic Chicken Pie »

Reader Interactions

Copyright © Judith Hannemann aka The Midnight Baker 2022. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker's express consent.

Comments

  1. Denise says

    March 26, 2015 at 11:13 pm

    This looked so good, I decided to make it even though I didn't have any leftover sausage! I picked up some fully cooked mild Italian chicken sausages. I doubled the recipe, and cooked the pasta in the same pan as described. It probably took around 13 minutes altogether to get the water absorbed. And it took a bit longer to reduce my cream sauce, since I used 3 cups. But it was worth the wait!

  2. Judith Hanneman says

    March 26, 2015 at 11:22 pm

    Fresh works!! Just that I always seem to have that lone sausage left over…..
    Glad you enjoyed it!

Primary Sidebar

Now Available

bakeatmidnite
ALSO AVAILABLE bakeatmidnite

Follow by Email! Get the e-Cookbook

“Must Try” Recipes

Broccoli Cheese Chicken Rolls

Broccoli Cheese Chicken Rollups

Tasty beef chuck steak and hearty noodles cooked to perfection in the slow cooker.

Slow Cooker Beef With Noodles

Slow Cooker Chopped Steak with Onion Mushroom Gravy

What is better than sweet pork, tangy cranberries and a hint of balsamic? This recipe is so easy and done in less than 30 minutes.

Balsamic Cranberry Pork Chops

bakeatmidnite

Footer

bakeatmidnite
my foodgawker gallery Certified Yummly Recipes on Yummly.com
bakeatmidnite
COPYRIGHT © 2023 • BAKEATMIDNITE.COM • PRIVACY POLICY