If you’re craving a dish that perfectly balances bold flavors with comforting creaminess, the Spicy Paccheri with Sausage & Greens Recipe is just what you need. This Italian-inspired main course brings together hearty paccheri pasta, robust spicy Italian sausage, and vibrant greens in a luscious sauce that’s both rich and satisfying. It’s a dish that feels special yet comes together with simple ingredients, making it ideal for weeknight dinners or impressing guests with minimal fuss.
Ingredients You’ll Need
Each ingredient in this recipe plays a crucial role in creating the perfect harmony of flavors and textures. From the bite of spicy sausage to the tender greens and creamy sauce, these simple essentials come together to form a dish that is as nourishing as it is delicious.
- Paccheri pasta (12 ounces): Large tubular pasta that holds onto sauce beautifully for every bite.
- Olive oil (1 tablespoon): Adds smoothness and depth to the sausage when cooking.
- Spicy Italian sausage (1 pound, casings removed): The star protein packed with flavorful spices that bring heat and richness.
- Garlic cloves (4, minced): Infuses a fragrant base that complements the sausage perfectly.
- Crushed red pepper flakes (½ teaspoon): Provides a gentle kick; adjust for desired heat level.
- Kale or Swiss chard (1 bunch, stems removed, leaves chopped): Adds vibrant color and a nutritious green bite.
- Reserved pasta water (½ cup): Essential for loosening and enriching the sauce.
- Heavy cream (1 cup): Creates the indulgently creamy texture that ties the dish together.
- Grated Parmesan cheese (½ cup): Incorporates salty, nutty notes and helps thicken the sauce.
- Salt and black pepper (to taste): Seasoning that balances and enhances all flavors.
- Extra Parmesan and red pepper flakes (optional): Perfect finishing touches for garnish and added flavor.
How to Make Spicy Paccheri with Sausage & Greens Recipe
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil. Add the paccheri and cook it according to your package instructions until al dente — tender but with a slight bite. Before draining, be sure to save half a cup of the pasta water; it’s a little liquid gold that will help make the sauce silky and perfect.
Step 2: Brown the Sausage
While the pasta is cooking, heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage (with casings removed) and cook it for about 6 to 8 minutes, breaking it apart with a wooden spoon as it browns evenly. This step builds the bold, savory backbone of the dish that we all crave.
Step 3: Add Garlic and Red Pepper Flakes
Once the sausage is beautifully browned, toss in the minced garlic and crushed red pepper flakes. Sauté everything together for just a minute until you can smell the garlic’s fragrant aroma mingling with the spicy heat—a sign that deliciousness is underway.
Step 4: Incorporate the Greens
Next, stir in the chopped kale or Swiss chard. Cook for 3 to 4 minutes until the greens have wilted down and softened, bringing a lovely fresh contrast and slight earthiness that balances the richness of the sausage and cream.
Step 5: Add Cream, Cheese, and Pasta
Turn the heat down to low, then pour in the heavy cream and sprinkle in the grated Parmesan cheese. Mix gently to combine and allow the sauce to thicken slightly. Then add the drained paccheri along with some of the reserved pasta water, tossing everything vigorously so that each pasta tube is luxuriously coated in the creamy, spicy sauce. Season with salt and pepper to your taste.
How to Serve Spicy Paccheri with Sausage & Greens Recipe
Garnishes
Finishing your Spicy Paccheri with Sausage & Greens Recipe with a sprinkle of extra Parmesan cheese adds delightful saltiness and a lightly crunchy texture. For a vibrant pop of heat and color, scatter a few more red pepper flakes on top. Freshly cracked black pepper also adds an inviting aroma right before serving.
Side Dishes
This dish is hearty enough to stand alone, but pairing it with a crisp, simple green salad or crusty garlic bread perfectly rounds out your meal. A light lemon dressing on your salad can brighten all the creamy richness on the plate.
Creative Ways to Present
For a dinner party, serve this pasta in shallow wide bowls to showcase the vibrant greens and spicy sausage nestled within the creamy sauce. Garnish with fresh basil or oregano leaves to add a fresh herbaceous aroma. Alternatively, a drizzle of good-quality extra virgin olive oil just before serving adds a glossy finish and extra depth.
Make Ahead and Storage
Storing Leftovers
Place any leftover Spicy Paccheri with Sausage & Greens Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen a bit overnight, making the next-day meal equally delicious.
Freezing
If you want to freeze leftovers, transfer the pasta into a freezer-safe container. While freezing can alter the cream’s texture slightly, you can easily revive it by reheating gently with a splash of milk or cream. Frozen pasta is best consumed within 1 to 2 months for optimal flavor and texture.
Reheating
Reheat your stored pasta gently in a skillet over medium-low heat. Add a small amount of cream, milk, or reserved pasta water to loosen the sauce and keep it creamy. Avoid high heat to prevent the sauce from separating.
FAQs
Can I use a different type of sausage?
Absolutely! While spicy Italian sausage delivers great flavor and heat, you can swap it with sweet sausage or even chicken sausage based on your preference. Adjust seasoning accordingly.
What greens work best in this recipe?
Kale and Swiss chard hold up well and add great texture, but spinach or arugula are excellent quicker-cooking alternatives if you’re short on time.
Is there a way to make this dish lighter?
Yes, using half-and-half or whole milk instead of heavy cream lightens the dish without sacrificing too much creaminess.
Can I prepare this recipe vegetarian?
You can omit the sausage and add mushrooms or roasted chickpeas for a vegetarian version that remains hearty and flavorful. Increase the red pepper flakes or add smoked paprika for added depth.
How spicy is the dish?
The spice level depends on the sausage and how much red pepper flakes you use. Start with the recommended ½ teaspoon and adjust up or down based on your heat preference.
Final Thoughts
The Spicy Paccheri with Sausage & Greens Recipe is a delightful, cozy meal that brings together simple ingredients with standout flavors. It’s a perfect example of how you don’t need complicated techniques or endless ingredients to create something truly indulgent and satisfying. Give it a try for your next dinner—you might just find yourself making it again and again!
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Spicy Paccheri with Sausage & Greens Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Description
This Spicy Paccheri with Sausage & Greens is a hearty and flavorful Italian-inspired pasta dish featuring al dente paccheri tossed with spicy Italian sausage, sautéed garlic and greens, all coated in a creamy Parmesan sauce. Perfect for a comforting weeknight dinner, it balances spice and creaminess with nutritious leafy greens like kale or Swiss chard.
Ingredients
Pasta
- 12 ounces paccheri or rigatoni pasta
- ½ cup reserved pasta water
- Salt (for pasta water)
Sauce & Protein
- 1 tablespoon olive oil
- 1 pound spicy Italian sausage (casings removed)
- 4 garlic cloves, minced
- ½ teaspoon crushed red pepper flakes (adjust to taste)
- 1 bunch kale or Swiss chard (stems removed, leaves chopped)
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper to taste
Garnish (optional)
- Extra Parmesan cheese
- Extra crushed red pepper flakes
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the paccheri and cook according to package instructions until al dente, usually about 12 minutes. Reserve ½ cup of the pasta water before draining the pasta. Set the cooked pasta aside.
- Brown the Sausage: Heat olive oil in a large skillet over medium heat. Add the spicy Italian sausage, breaking it up with a spoon. Cook for 6 to 8 minutes, stirring occasionally, until the sausage is nicely browned and cooked through.
- Sauté Garlic and Red Pepper: Add the minced garlic and crushed red pepper flakes to the sausage in the skillet. Cook and stir for about 1 minute until the garlic becomes fragrant, taking care not to burn it.
- Cook the Greens: Stir in the chopped kale or Swiss chard leaves and cook for 3 to 4 minutes until the greens wilt and soften, stirring occasionally to ensure even cooking.
- Make the Creamy Sauce: Reduce the heat to low. Pour in the heavy cream and grated Parmesan cheese, stirring continuously to create a smooth, creamy sauce.
- Toss Pasta and Sauce: Add the cooked paccheri to the skillet and toss everything together. Splash in some of the reserved pasta water as needed to loosen the sauce and help it coat the pasta evenly.
- Season and Serve: Taste and adjust seasoning with salt and black pepper. Serve the pasta hot, garnished with additional Parmesan cheese and red pepper flakes if desired.
Notes
- Substitute the kale or Swiss chard with spinach or arugula for a faster-cooking green option.
- For a lighter version of the sauce, use half-and-half instead of heavy cream.
- If you prefer a less spicy dish, reduce or omit the crushed red pepper flakes.
- Leftovers store well in the refrigerator for 2-3 days; reheat gently to avoid breaking the cream sauce.
