Recipe for creamy bratwurst pasta

Simple ingredients, big flavor - our kind of weeknight win!

Creamy Bratwurst & Spinach Pasta

A silky, cozy pasta that comes together fast — and earned the official “shoulder hit of approval.”

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Serves: 4–6
Why we love it:

• Creamy without being heavy
• Uses pantry staples + leftover sausage
• One-pan sauce with tons of flavor from the browned bits

About This Recipe

We had homemade bratwurst in the freezer from a recent sausage-making day and wanted something different from the usual grilled or skillet-style prep. This pasta ended up being the perfect solution — taking bratwurst out of the casing and using it just like sausage adds variety without extra effort.

And if you’re wondering about the shoulder tap in the video… a few years ago, after an especially incredible first bite of something Greg cooked, my instinct was to hit his arm and blurt out how good it was. Totally accidental — but it stuck. Now, when a meal is really that good, the girls (especially Reese) give him the “shoulder hit of approval.” This dish definitely earned it.

Greg browned the meat in stainless steel (hello flavor), built a silky sauce right on top, and made a last-minute call to add sun-dried tomatoes (HIGHLY recommend).

Ingredients

Bratwurst & Aromatics

• 1 lb bratwurst (about 5 links), removed from casings
• 1 medium onion, diced
• 2 tbsp butter
• 2 garlic cloves, minced

Creamy Sauce

• 8 oz cream cheese, cubed
• 1¼ cups heavy cream (or milk)
• 1½ cups grated parmesan
• Salt & pepper, to taste
• Pasta water, as needed

Add-Ins

• 2 cups fresh spinach
• Sun-dried tomatoes or roasted red peppers (optional but encouraged!)

To Serve

• Pasta of choice, cooked al dente

Instructions

1. Brown the bratwurst.
   Heat a stainless pan over medium and cook the bratwurst until deeply browned, breaking it into pieces as it cooks. Transfer the cooked meat to a plate but leave the browned bits in the pan — that’s your flavor base.
2. Sauté the onions.
   Add the diced onion to the same pan and cook until softened.
3. Add butter + garlic.
   Stir in the butter and garlic. Cook just until fragrant — don’t let the garlic brown.
4. Build the creamy sauce.
   Add the cubed cream cheese and pour in the heavy cream. Whisk until smooth and fully melted.
5. Add parmesan.
   Sprinkle in the grated cheese and stir until the sauce is creamy. Keep the heat low so it doesn’t boil.
   Use pasta water to thin as needed.
6. Season + add greens.
   Add salt and pepper, then toss in the spinach and let it wilt.
7. Finish with bratwurst + extras.
   Add the bratwurst back to the pan on low. Fold in roasted red peppers or sun-dried tomatoes if using.
8. Serve.
   Toss with cooked pasta and enjoy immediately.



Notes & Variations

• Swap spinach for kale or arugula.
• Use Italian sausage if you don’t have bratwurst.
• Sun-dried tomatoes add a deeper, tangier flavor; roasted red peppers make it sweeter and brighter.
• Add a splash of lemon at the end for freshness.