Amazing Creamy Italian Rotini is the best rotini recipe we’ve ever made! Full of Italian sausage, sun dried tomatoes, spinach and a mouthwatering garlic sauce!
I teased a little bit about this recipe on Instagram a few days ago, and how you should chuck your low carb diet right out the window for this recipe. I’m not even kidding, because this pasta is pure magic and worth every single bite! It’s quick and easy like most of my recipes, and comes together in about 30 minutes every time I make it. Which is a lot because it’s like crack and we can’t stop eating it once we dig in!
Rotini is a “corkscrew” shaped, small pasta. It’s readily available and easy to find, and it works well with most any pasta dish you choose. We always have some in the pantry, and I love the way the nooks and crannies gather up all of the delicious sauce! Its definitely what I’d call a “sturdy” noodle because it holds up well in hot or even cold dishes like my Jalapeno Popper Pasta Salad.
How to Make Creamy Italian Rotini:
- Start by cooking your Italian Sausage. Break it up into small crumbles and cook until no longer pink. Then, pour the sausage out onto a paper towel lined plate and set aside.
- Next, we are basically making an Alfredo Sauce, but, we’re going to use some of the sun dried tomato oil along with the butter. Add the oil and butter to the skillet along with the cream and simmer for 2 minutes over low heat. Be sure not to boil the cream.
- Then, add in your seasonings, chopped sun dried tomatoes, and spinach. Stir constantly for about 2-3 minutes until the spinach is wilted.
- Remove the pan from the heat and stir in the parmesan cheese. Once the cheese is melted stir in your cooked pasta and Italian sausage.
How Long Do You Cook Rotini?
Rotini should be cooked according to package directions. This can vary, but, not by much. It will generally take 10-12 minutes for your rotini to be cooked through. You can cook for a shorter time for a more firm noodle, or a couple of extra minutes if you like your pasta a little softer. For this recipe, I start my pasta water boiling while I make the sauce and the pasta is generally done around the same time the sauce is finished.
How Long Does Creamy Italian Rotini Last?
Once this recipe is cooked and cooled you can store it in an airtight container in the refrigerator for up to 3 days for best results. I do not recommend freezing this because the texture of the pasta will change. To heat this up, you can do so in a microwave safe container or over low heat on the stove top. If necessary, you can add a tad bit more cream while stirring to keep the dish moist.
Amazing Creamy Italian Rotini
- 10 Ounces Rotini Pasta**
- 8 Ounces Sun Dried Tomatoes jar packed in oil
- 1 Pound Ground Italian Sausage
- 2 Tablespoons Sun Dried Tomato Oil
- 4 Tablespoons Butter
- 2 Cups Heavy Whipping Cream
- Salt & Pepper to taste
- 1/2 Teaspoon Italian Seasoning
- 3 Cloves Garlic Minced
- 2 Cups Fresh Spinach
- 1 Cup Freshly Grated Parmesan
- Start the water boiling for the rotini.
- Remove the sun dried tomatoes from their jar and chop roughly, reserving the oil.
- When the pasta water is boiling, add the rotini and cook according to package directions.
- Cook the Italian sausage, crumbling as you go, over medium-high heat until no longer pink. Pour the cooked sausage onto a paper towel lined plate and set aside.
- Reduce the stove top heat to low.
- In the same skillet that the sausage was cooked in, add the sun dried tomato oil, butter, and heavy whipping cream.
- Simmer over low heat for two minutes.
- Add the chopped sun dried tomatoes, salt & pepper, Italian seasoning, garlic, and spinach to the pan and simmer for 2-3 minutes until spinach is wilted.
- Remove the pan from the heat and stir in the parmesan.
- Once the cheese is melted, stir in the cooked and drained rotini, and the cooked sausage.
- Stir well and serve immediately.