Skillet Sausage with Pasta and Marinara Sauce

To save time at night, cook the pasta in the morning, drain it, place it on a lightly-oiled rimmed baking sheet, cover with plastic wrap and keep in the refrigerator or cool kitchen until dinnertime.

Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 4


  • 2 Tbsp. olive oil, divided
  • 8 oz. precooked pork sausage, sliced 1⁄4 inch thick
  • 2 garlic cloves, finely chopped
  • 1 bag (1 lb.) fresh spinach, washed and drained
  • 1 tsp. salt
  • 1 1⁄2 cups jarred tomato marinara sauce
  • 12 oz. cooked spaghetti or linguine
  • 4 Tbsp. grated Parmesan cheese


  • Heat 1 tablespoon olive oil in a skillet on medium heat. Cook the sausages in the skillet on medium heat for 3 to 5 minutes, until they are heated through. Remove the sausages from the pan and drain on paper towels. Wipe out the pan.
  • Heat the remaining olive oil in the skillet. Add the garlic and the spinach. Sprinkle the salt over the spinach and cook for 2 to 3 minutes, just until spinach leaves have wilted.
  • Add the marinara sauce and bring to a boil. Return the sausage to the pan. Cook for another minutes to combine all the ingredients.
  • Place the leftover pasta in a colander and quickly run hot water over it to heat. Drain. Add the pasta to the skillet and combine with the other ingredients. Sprinkle with the cheese before serving.