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This simple pasta with chicken sausage, cherry tomatoes and spinach dates all the way back to 2013, when I received a package of pasta and olive oil from Delverde along with an invitation to enter their “Dish Your Blog with Delverde” cooking contest.
Competitive cooking has never really been my thing. (I crumble under pressure. Just ask my high school tennis coach. ?) I get much more pleasure from cooking to nourish and comfort than cooking to impress.
So instead of trying to dream up something elaborate, I kept things simple.
I used the mezzi rigatoni they sent me and tossed it with chicken sausage, fresh cherry tomatoes, garlic and spinach, finishing everything with a little crumbled feta.
Rod loved it. After one bite, he wanted to know what kind of pasta I had used.
I’d forgotten that he once served on the board of a pasta company here in Arizona and had toured pasta plants in Italy. He knew a thing or two about pasta—and apparently recognized a good one when he tasted it.
All these years later, what I like most about this recipe is still its simplicity. The tomatoes and chicken broth make a light sauce, the spinach wilts right into the pasta, and the chicken sausage and feta provide plenty of flavor without needing a heavy sauce.
Why You’ll Love This Pasta
- It’s an easy one-dish dinner – Pasta, chicken sausage, tomatoes and spinach all come together in one satisfying meal.
- The sauce is light and simple – Juicy tomatoes and chicken broth create the sauce instead of cream or lots of oil.
- It’s loaded with vegetables – Six ounces of baby spinach wilts right into the pasta.
- It’s flexible – You can easily change the pasta, sausage or cheese depending on what you have.
Ingredients and Substitutions
Pasta – I originally made this with Delverde mezzi rigatoni, but regular rigatoni, penne, rotini or another short pasta will work well.
Olive oil – You only need 2 teaspoons for browning the sausage and starting the sauce.
Chicken sausage – I used chicken sausage flavored with feta and spinach. Italian-style chicken or turkey sausage would also work nicely. If using links, remove the casings before cooking.
Garlic – Three cloves add plenty of flavor to the simple tomato and broth sauce.
Grape or cherry tomatoes – Halving them helps them soften and release their juices as they cook.
Low-sodium chicken broth – Combines with the tomatoes to make a light sauce that coats the pasta.
Baby spinach – It may look like a lot when you add it to the skillet, but it quickly cooks down. Regular spinach can also be used; just roughly chop it first.
Salt and pepper – Add to taste after combining everything. Depending on your sausage and feta, you may need very little additional salt.
Feta cheese – A little crumbled feta adds a salty, tangy finish. Parmesan or goat cheese would be good alternatives.
How to Make Chicken Sausage, Cherry Tomato & Spinach Pasta
Step 1: Cook the Pasta
Cook the pasta in well-salted water according to the package directions until al dente.
While the water comes to a boil and the pasta cooks, prepare the sausage and vegetables.
Step 2: Brown the Chicken Sausage
Heat the olive oil in a large skillet (affiliate link) over medium heat.
Add the chicken sausage and cook, breaking it into small pieces, until browned and cooked through, about 8 to 10 minutes.
Step 3: Add the Garlic and Tomatoes
Add the garlic and cook, stirring frequently, for about 1 minute.
Add the tomatoes and chicken broth. Cover and cook for about 5 minutes, stirring occasionally, until the tomatoes begin to soften.
Remove the lid and continue cooking for another 3 to 4 minutes, allowing some of the liquid to reduce.
Step 4: Wilt the Spinach
Add the spinach a handful at a time, stirring as you go. Continue cooking until all the spinach has wilted, about 2 to 3 minutes.
Step 5: Add the Pasta
Drain the pasta and add it directly to the skillet.
Toss everything together until the pasta is well coated with the tomato, sausage and spinach mixture. Taste and season with salt and pepper as needed.
Step 6: Finish with Feta
Divide among serving bowls and sprinkle with crumbled feta cheese.
Recipe Notes
The original recipe used chicken sausage with feta and spinach, which reinforces the flavors already in the dish. Don’t worry if you can’t find that particular variety. A mild Italian chicken sausage works well too.
Be careful not to overcook the tomatoes. You want them softened and juicy, with some breaking down to help create the sauce, rather than completely cooked away.
And don’t be alarmed by the amount of spinach. Add it gradually and give each handful a chance to wilt before adding the next.
For an even saucier pasta, save a little of the pasta cooking water before draining. A splash added at the end can loosen everything up if necessary.
Variations
Make it spicy: Use hot Italian chicken sausage or add a pinch of crushed red pepper with the garlic.
Try another green: Substitute chopped kale or Swiss chard for the spinach. Give sturdier greens a little more cooking time.
Change the cheese: Try Parmesan, Pecorino Romano or crumbled goat cheese instead of feta.
Add more vegetables: Sliced mushrooms, zucchini or roasted red peppers would all work nicely here.
How Many Calories and WW Points?
According to my calculations, each generous 1-1/2 cups serving has 375 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
10 PointsPlus (Old plan)
If you’ve made this Pasta with Chicken Sausage, Cherry Tomatoes and Spinach, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Chicken Sausage, Cherry Tomato & Spinach Pasta
Equipment
Ingredients
- 8 ounces pasta (I used Deleverde mezzi rigatoni)
- 2 teaspoons olive oil
- 12 ounces chicken sausage with feta and spinach (removed from casings and crumbled)
- 3 cloves garlic (minced)
- 2 cups grape tomatoes (cut in half)
- 1/2 cup low-sodium chicken stock
- 6 ounces baby spinach
- Salt and pepper to taste
- 1/4 cup feta cheese, crumbled
Instructions
- Cook pasta in well salted water according to the package instructions.
- While the water is coming to a boil and pasta is cooking, make the sauce:
- In a large skillet (affiliate link) heat 2 teaspoons olive oil.
- Add the sausage, cook, breaking it up into small bits, until browned, 8 to 10 minutes.
- Add garlic and cook, stirring frequently for 1 minutes. Add tomatoes and broth and cook, covered, stirring occasionally for 5 minutes, until the tomatoes have softened. Remove lid and continue to cook, for 3 to 4 minutes, stirring occasionally.
- Add spinach a handgul at a time till wilted, 2 to 3 minutes.
- Drain pasta. Add drained pasta to the sausage mixture. Toss to combine. Add salt and pepper to taste.
- Serve topped with crumbled feta cheese.
Notes
(Must be logged into WW on a smartphone or tablet.) 10 PointsPlus (Old plan)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think the leftovers would freeze well?
Hi Barb, I haven’t tried, but think it would freeze fine.
Where would I find the sausage you used? I have never seen that kind before with the feta etc. Thanks!
Hi Melissa, I’m able to get it right at my local supermarket. They make a variety of flavors using chicken and turkey. Any Italian style sausage should work fine.
This was a fantastic recipe! I did make a few changes, I replaced spinach with mushrooms and didn’t use chicken stock as the mushrooms were going to release enough liquid.
It was great, the sausage is a great idea and bring great depth and taste to the sauce. I finished it off with a little basil and it was a big hit!
Hi Deborah, Glad you liked it. I love the idea of mushrooms and will try that variation next time. Thanks for sharing 🙂