Creamy Sausage and Artichoke Pasta

Name: Creamy Sausage and Artichoke Pasta
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 tbsp freeze-dried tomato powder; 1 cup chicken broth; 1/2 cup heavy cream; 12 oz cooked sausage, sliced; 1 can (14 oz) quartered artichoke hearts, drained; 2 cups fresh spinach; 1 lb bow tie pasta, cooked

This creamy sausage and artichoke pasta combines homemade freeze-dried tomato powder with savory sausage, tender artichoke hearts, and fresh spinach for a rich, restaurant-quality weeknight dinner that comes together in under 30 minutes.

🌍American 🏷️Pasta 🏷️Creamy pasta 🏷️Sausage pasta 🏷️Artichoke Spinach

🏷️

🏷️Tomato sauce

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$16–$26

Recipe Source

View original recipe

From TikTok

-0:00

TikTok

Ingredients

2 tbsp freeze-dried tomato powder
1 cup chicken broth
1/2 cup heavy cream
12 oz cooked sausage, sliced
1 can (14 oz) quartered artichoke hearts, drained
2 cups fresh spinach
1 lb bow tie pasta, cooked

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Instructions

1
In a large skillet over medium heat, whisk together the freeze-dried tomato powder and chicken broth until a smooth sauce base forms.
2
Stir in the heavy cream until fully incorporated.
3
Add the sliced cooked sausage and drained artichoke hearts to the skillet. Stir to combine and heat through.
4
Add the fresh spinach and stir until it wilts into the sauce.
5
Add the cooked bow tie pasta to the skillet and toss everything together until the pasta is evenly coated in the sauce.
6
Serve immediately.

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Tips & Notes

Pro tips

Bloom the freeze-dried tomato powder in the warm chicken broth for 1-2 minutes before adding to develop deeper tomato flavor.
Add heavy cream off heat or over very low heat to prevent curdling; stir until just combined, then fold in spinach at the last moment.
Drain artichoke hearts thoroughly and pat dry to prevent excess liquid from thinning the cream sauce.
Toss pasta with sauce immediately after cooking while pasta water still clings to noodles for better sauce adhesion.

Substitutions

Heavy cream → half-and-half or whole milk (sauce will be lighter but still creamy)
Bow tie pasta → penne, rigatoni, or fettuccine (any short or ribbon pasta)
Artichoke hearts → sun-dried tomatoes, roasted red peppers, or mushrooms
Fresh spinach → arugula, kale, or omit entirely for meat-forward version

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of chicken broth or cream to restore sauce consistency.

Common Questions

Can I use fresh tomatoes instead of freeze-dried tomato powder?

Yes. Use 1/2 cup tomato paste mixed with 1/2 cup water, or 1 cup crushed fresh tomatoes, reducing the chicken broth to 1/2 cup to maintain sauce consistency.

What type of sausage works best?

Italian sausage (mild or hot) is traditional. Ground sausage, chorizo, or kielbasa also work well; adjust seasoning to taste.

Can I make this ahead?

Yes. Prepare the sauce and sausage mixture up to 2 days ahead; store separately from cooked pasta. Reheat gently on the stovetop, tossing with fresh or reheated pasta.

Can I use frozen spinach instead of fresh?

Yes. Use 1 cup frozen spinach, thawed and squeezed dry, to prevent excess water in the sauce.

How do I avoid a broken or curdled cream sauce?

Add cream off heat or over low heat at the very end. Never boil after adding cream. Stir in freeze-dried tomato powder before the broth to bloom flavors.