Rustic sausage and spinach spaghetti with crispy garlic herb breadcrumbs is an easy, crowd-pleasing meal. Mild Italian sausage combined with red bell pepper, onion, fire-roasted tomatoes, and fresh spinach creates a hearty, comforting pasta. Finish with crunchy garlic herb breadcrumbs for texture and an extra layer of flavor.

I used to order a baked goat cheese dip at a restaurant we loved, and it resurfaces in my memory every now and then. That place had rotating weekly specials I could always count on, and one of my favorite regulars on the menu was a rustic sausage and spinach pasta. It’s filling, comforting, and has a pleasant bit of heat—simple but memorable.

The pasta sauce components

The base of this dish is straightforward and pantry-friendly. For the sauce I used:

• 1 lb mild ground Italian sausage
• 1 red bell pepper, diced
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1/2–1 tsp crushed red pepper flakes (to taste)
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1 heaping tbsp tomato paste
• Reserved pasta water (about 1/2 cup)
• 5 oz fresh baby spinach
• Salt and freshly ground black pepper to taste

Yes, it’s that easy. You brown the sausage, soften the vegetables, stir in tomato paste and tomatoes, and finish with spinach and a splash of pasta water to bring the sauce together.

Crispy garlic herb breadcrumbs

What really elevates this dish is the crunchy breadcrumb topping. I often want to pile on grated cheese, but this breadcrumb finish adds texture and flavor without weighing the dish down.

To make the breadcrumbs:

• 1 cup panko breadcrumbs
• 2 tbsp unsalted butter
• 1/2 tsp fresh or dried herbs (rosemary, thyme, or oregano)
• 1 garlic clove, grated
• Salt and pepper to taste

Toast the panko in butter over low heat with the garlic and herbs until deeply golden, stirring frequently. Keep the heat low so the crumbs brown evenly while your pasta cooks—about 10–12 minutes.

Tips and uses for leftovers

This recipe often makes enough sauce for more than one meal. I sometimes reserve extra sausage-and-tomato sauce to top pizzas or make quick French bread pizzas later. Breadcrumbs also keep well—try tossing leftover crumbs with noodles and a light lemon vinaigrette for a fresh, simple pasta.

Rustic sausage and spinach spaghetti is a reliable weeknight dinner that will satisfy many appetites—unless you’re feeding vegetarians or extremely picky eaters. It’s quick to pull together, full of flavor, and the crispy garlic herb breadcrumbs make it feel special.

Rustic Sausage and Spinach Spaghetti

Yield:
Serves 4-6

Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

A rustic pasta made with ground Italian sausage, onion, bell pepper, fire-roasted tomatoes, tomato paste, and spinach. Finish with crispy garlic breadcrumbs for extra texture and flavor.

Ingredients

• For the Pasta:
• 16 oz spaghetti
• 2 tbsp extra-virgin olive oil
• 1 lb mild ground Italian sausage
• 3 garlic cloves, minced
• 1/2 – 1 tsp crushed red pepper flakes
• Salt, to taste
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1 heaping tbsp tomato paste
• 1 (14.5 oz) can fire-roasted diced tomatoes
• 1/2 cup reserved pasta water
• 5 oz fresh baby spinach
• For the topping:
• 2 tbsp unsalted butter
• 1 cup panko breadcrumbs
• 1/2 tsp fresh or dried herbs (rosemary, thyme, or oregano)
• 1 garlic clove, grated

Instructions

1. Bring a large pot of heavily salted water to a boil.
2. While the water heats, heat the olive oil in a large, deep-sided skillet over medium-high. Add the sausage and brown for about 10 minutes, breaking it into bite-sized pieces as it cooks.
3. Add the garlic, crushed red pepper, and a pinch of salt and pepper. Continue to cook and break up the sausage for another 3–5 minutes.
4. Add the onion and bell pepper, reduce the heat to medium, and cook for about 5–7 minutes until the vegetables are tender.
5. When the water is boiling, cook the spaghetti according to package instructions.
6. Stir the tomato paste into the sausage and vegetables and cook for a minute or two.
7. Add the fire-roasted tomatoes and simmer for 5 minutes. Stir in about 1/2 cup of reserved pasta water to loosen the sauce as needed.
8. Add the baby spinach and stir until it begins to wilt. Reduce heat to low and adjust seasoning with salt and pepper.
9. In a small skillet, melt the butter over medium heat. Reduce to low and add the panko, herbs, and grated garlic. Toast, stirring frequently, for 10–12 minutes until golden. Remove from heat and transfer to a small dish.
10. When the noodles are tender, use tongs to transfer them directly into the sauce. Toss to combine and coat evenly.
11. Serve the pasta topped with a few tablespoons of the toasted breadcrumbs. Grated Parmesan is optional.

Recommended Products

• 
  Simply Calphalon Nonstick 12″ Jumbo Deep Fry Pan