Chicken Apple Sausage Pasta
Sweet chicken apple sausage and crisp apples come together in a light, savory sauce with pasta for a quick weeknight meal.
Ingredients
- 12 oz rotini pasta 340g
- 2 Tbsp extra-virgin olive oil 30ml
- 12 oz pre-cooked chicken apple sausage sliced into 1/4-inch rounds, 340g
- 1 medium shallot finely chopped
- 1 crisp apple cored and chopped, like Honeycrisp or Gala
- 3 cloves garlic minced
- 1/4 tsp red pepper flakes optional
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 3/4 cup low-sodium chicken broth 180ml
- 1 can (425g) cannellini beans rinsed and drained, 15-ounce
- 5 oz fresh spinach 142g
- 1/4 cup grated Parmesan cheese plus more for serving, 25g
Instructions
- Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Just before draining, reserve about 1 cup of the pasta water.
- While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the sliced sausage and chopped shallot.
- Cook, stirring occasionally, until the sausage is browned and the shallot is soft, about 4-5 minutes. The sausage is pre-cooked, but ensure it is heated through to an internal temperature of 165°F (74°C).
- Add the chopped apple, minced garlic, red pepper flakes (if using), salt, and pepper to the skillet. Cook for 5 minutes, stirring occasionally, until the apple is tender-crisp.
- Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the rinsed beans and fresh spinach. Stir until the spinach has wilted, about 1-2 minutes.
- Drain the pasta and add it directly to the skillet with the sausage and apple mixture. Add the Parmesan cheese and toss everything together to combine.
- Add a splash of the reserved pasta water (starting with 1/4 cup) to the skillet, stirring until a light sauce forms that coats the pasta. Add more water as needed to reach your preferred consistency.
- Serve immediately, topped with additional grated Parmesan cheese if you like.
Notes
Food Safety: Since the chicken sausage is pre-cooked, the goal is to heat it through. Ensure the sausage reaches an internal temperature of 165°F (74°C) for safe consumption.
Pasta Water: Don't skip reserving the pasta water. Its starchiness helps the sauce cling to the pasta and gives it a better texture than plain water.
Apple Prep: You can peel the apple if you prefer, but the skin adds color and texture. Chopping it into small, even pieces helps it cook quickly.
Greens: If you don't have spinach, chopped kale or Swiss chard are good substitutes. Add them with the broth and allow a few extra minutes for them to become tender.