Pasta with Sausage, Peas, and Spinach

It looks like Narnia outside!

D.C. has officially been hit by its first legitimate snowfall! While most Northern cities are accustomed to dealing with snowfalls of 12 inches or more, the Nation’s capital tends to find difficulty coping with snowfall of slightly lesser proportions – i.e. anything above an inch. So, as the city and Georgetown shut down early on account of 5 inches of snow, I found myself with ample time to cook and in desperate need of comfort food.

This dish is a staple in my kitchen. I love crumbling up fresh sausage and adding it to a pasta dish. It adds a whole other dimension of flavor – especially when the sausage features fennel seeds, as most Italian varieties tend to do. The other amazing part of this dish, however, is how little time it takes to prepare. You can boil your pasta water as you crumble up the sausage and cook the pasta as the sausage, pea and spinach mix is prepared. The ingredients themselves taste fresh, and you need very little additional oil as the sausage renders just enough for the spinach and the peas.

Fast, simple, comforting and delicious: the perfect dish for a perfectly snowy evening!

Pasta with Sausage, Peas, & Spinach


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 3 links fresh, hot Italian sausage – casings removed and crumbled
  • 1 cup frozen peas
  • 2.5 cups of fresh baby spinach leaves
  • 1/2 pound angel hair or thin spaghetti
  • Grated pecorino or parmesan cheese to taste


  • While preparing your sausage and chopping the onion and garlic, bring a medium pot of water to a boil, then cook your pasta.

    Chop your onions...and try not to cry!

  • Heat your olive oil in a large skillet over medium-high heat. Add your onions and garlic and saute until translucent.

    I sometimes let them brown a bit.

  • Add in your sausage. I usually add in half at first, crumble it more with the back of a wooden spoon, then add in the rest and do the same.
  • When your sausage is almost cooked-through, add in your spinach. Cook until almost completely wilted, then add in your frozen peas. Cover your pan and let the peas heat through completely until they are bright green.
  • Add in your pasta with a little bit of pasta water. Toss with tongs to distribute the sausage mixture evenly.
  • Plate in bowls and top with a sprinkling of cheese!

Serves 3.

*Note: instead of just sauteing the onions, you can also caramelize them, which I think really adds to the dish. I did not do it here as I was starving, but I highly recommend trying it!


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