Creamy Italian sausage pasta
Creamy Italian sausage pasta is a great midweek family meal. It’s so easy to cook, making it perfect for getting kids into the kitchen.
I love this creamy Italian sausage pasta, it’s full of tasty sausages, mushrooms, spinach and pasta, meaning there’s good stuff in it for kids and grownups alike to enjoy.
I’ve eaten a version of this creamy italian sausage recipe since I was young. I’m not sure exactly how my Mum used to make it but the sauce is basically made from a tin of Campbells cream of mushroom soup so it’s not been hard to recreate something similar.
This sausage, mushroom, spinach pasta is super quick and easy which makes it great for a midweek family meal. I introduced this to my kids because they love our other pork sausage recipe – sausage and tomato pasta. When you’ve got fussy eaters one of the best ways of introducing new foods to them is to base the new dinner on something you know they already like.
If you like this creamy Italian sausage pasta, you’ll also like our tomato sausage pasta and child friendly chilli con carne.
How can kids help make creamy italian sausage pasta
This is such an easy sausage pasta recipe with loads of simple steps kids can help with. Rather than using cut up sausage, we’ve taken the sausage meat out of the skins – once I showed them how to do it, my kids enjoyed getting their hands messy doing this job for me.
It’s also got mushrooms in it which are a great vegetable for kids to practice their knife skills. Give them a blunt knife and get your kids to cut them into small slices.
Serves: 4
Difficulty: Easy
Time: 10 minutes plus 20 minutes cooking time
Ingredients
6 Italian pork sausage
1 onion
2 cloves of garlic
150g mushrooms
150g spinach
1 tin of Campbell’s cream of mushroom soup
½ tin of milk
1 tbsp balsamic vinegar
Tagliatelle
How to make creamy, Italian sausage pasta
Cook the pasta according to the instructions on the packet
Prepare the sausages
Cut down the side of each sausages with a sharp knife then get your kids to help squeeze the sausage meat out. This is a fun and easy job for kids if they like getting their hands a bit messy.
Prepare the vegetables
Get your kids to cut the mushrooms into small pieces – this is easily done with a blunt knife so is a great job for little kids to do.
Peel and chop the onions and garlic
Cook the sausage meat and onions
Heat a little oil in a pan then heat the onions over a low heat for a few minutes until they have softened. Add the garlic, and cook for another minute. If your kids are old enough, your kids can help by stirring the onions and garlic to stop them burning.
Add the sausages to the pan and cook for five minutes or so until they have browned. Keep stirring the sausage to break up any big clumps.
Add the mushrooms and stir them in.
Make the sauce
Pour the soup in from the tin and turn the heat up. Half fill the empty tin with milk then stir it round with a spoon to make sure you scrape any excess soup off the edges. Add this to your pan and heat until it comes to a simmer.
Stir in the vinegar and spinach and continue to cook for another minute or so until the spinach has wilted.
Add the pasta
Finally, add the pasta to your sauce and stir it in.
Serve and enjoy.
Creamy Italian sausage pasta
Ingredients
- 6 Italian pork sausages
- 1 onion
- 2 cloves of garlic
- 150 g mushrooms
- 150 g spinach
- 1 tin Campbell's cream of mushroom soup
- ½ tin milk
- 1 tbsp balsamic vinegar
- Tagliatelle
Instructions
- Cook the pasta according to the instructions on the packet
Prepare the sausages
- Cut down the side of each sausages with a sharp knife then squeeze the sausage meat out.
Prepare the vegetables
- Cut the mushrooms into small pieces and peel and chop the onions and garlic
Cook the sausage meat and onions
- Heat a little oil in a pan then heat the onions over a low heat for a few minutes until they have softened. Add the garlic, and cook for another minute.
- Add the sausages to the pan and cook for five minutes or so until they have browned. Keep stirring the sausage to break up any big clumps.
- Add the mushrooms and stir them in.
Make the sauce
- Pour the soup in from the tin and turn the heat up. Half fill the empty tin with milk then stir it round with a spoon to make sure you scrape any excess soup off the edges. Add this to your pan and heat until it comes to a simmer.
- Stir in the vinegar and spinach and continue to cook for another minute or so until the spinach has wilted.
Add the pasta
- Finally, add the pasta to your sauce and stir it in.
- Serve and enjoy.
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