This is one of those fast, dependable dinners that feels comforting without being heavy and comes together in about the time it takes to boil pasta. It’s hearty, flavorful, and flexible — perfect for busy nights when you want real food without a lot of steps.

Cooking the pasta directly in broth builds flavor from the start, and everything finishes together in one pan so the noodles soak up the sausage and tomatoes without turning mushy. A full bag of spinach goes in at the end, wilting down into the sauce and making the whole thing feel balanced and complete.

The Good Stuff

Pasta – ½ pound
Any shape works, but ridged or curly pasta is ideal. I used Barilla Cellentani, which holds onto the sauce really well.

Chicken broth or water + bouillon – about 8 cups
Just enough liquid to cook the pasta. You’ll reserve some before draining to bring everything together at the end.

Italian sausage – 1 pound, ground
Mild or hot both work. Let it brown well for maximum flavor.

Butter – 1 tablespoon
Helps the seasonings bloom and coats everything evenly.

Onion powder – 1 teaspoon
Adds savory depth without slowing things down.

Garlic powder – 1 teaspoon
Reliable, easy, and perfect for a quick pasta.

Italian seasoning – 1 tablespoon
Classic, comforting flavor that ties everything together.

Salt – ¼ to ½ teaspoon
Start light and adjust depending on how salty your broth is.

Black pepper – to taste
Freshly ground if you have it.

Diced tomatoes – 1 can (petite dice preferred)
Petite diced tomatoes break down nicely and distribute evenly through the pasta.

Fresh spinach – 1 (10-ounce) bag
Added a handful at a time so it wilts evenly.

Parmesan cheese – optional
Best added while everything is still hot so it melts slightly.

Fresh parsley – optional
For a fresh finish.

How It’s Made

Bring about 8 cups of chicken broth (or water with bouillon) to a boil. Add the pasta and cook according to package directions until just al dente. Be careful not to overcook — the pasta will continue cooking in the pan later. Before draining, reserve about ½ to 1 cup of the cooking liquid. Drain the pasta and set it aside.

While the pasta cooks, heat a large skillet over medium-high heat. Add the ground Italian sausage and cook, breaking it into small pieces, until fully browned.

Once the sausage is browned, add the butter and let it melt. Stir in the onion powder, garlic powder, Italian seasoning, salt, and black pepper. Mix well and let the seasonings cook for about a minute. Add the diced tomatoes and stir to combine. Let everything heat through briefly, then add the drained pasta to the pan along with about ¼ cup of the reserved cooking liquid. Toss until the pasta is evenly coated.

Bring the mixture to a gentle simmer. Add the spinach one handful at a time, stirring after each addition until it wilts before adding more. Continue until all the spinach is incorporated. This step should only take about 3–5 minutes — work quickly so the pasta stays perfectly tender.

If the pan looks dry at any point, add a small splash of the reserved cooking liquid, a little at a time, just until everything comes together. You want the pasta coated, not saucy.

Remove from heat and serve immediately. Top with Parmesan while it’s still hot so it melts slightly, and finish with fresh parsley if you like.