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creamy tuscan sausage pasta
Sofia

creamy tuscan sausage pasta

Rich, savory sausage meets sun-dried tomatoes, garlic, spinach, and a creamy Parmesan sauce in this comforting, flavor-packed pasta dish. Ready in 30 minutes—perfect for busy weeknights or cozy dinners!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: dinner, Main Course
Cuisine: Italian-Inspired
Calories: 560
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta penne, rigatoni, or fusilli
  • 1 tablespoon olive oil
  • 1 lb Italian sausage mild or spicy, casings removed
  • 3 garlic cloves minced
  • ½ teaspoon red pepper flakes optional
  • ½ cup sun-dried tomatoes in oil, drained and chopped
  • 1 cup heavy cream
  • ½ cup chicken broth
  • ½ cup grated Parmesan cheese
  • 2 cups baby spinach
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish

Method
 

  1. Cook the Pasta:
  2. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup pasta water, then drain and set aside.
  3. Brown the Sausage:
  4. Heat olive oil in a large skillet over medium-high heat. Add sausage and cook until browned, breaking it up as it cooks. Drain excess fat if needed.
  5. Add Garlic and Tomatoes:
  6. Stir in garlic and red pepper flakes. Cook for 1 minute until fragrant. Add sun-dried tomatoes and cook another minute.
  7. Make the Sauce:
  8. Reduce heat to medium. Stir in heavy cream and chicken broth. Simmer for 2–3 minutes, then add Parmesan and stir until melted and smooth.
  9. Add Spinach and Pasta:
  10. Stir in spinach and cook until wilted. Add cooked pasta and toss to coat, adding reserved pasta water a splash at a time to loosen the sauce if needed.
  11. Season and Serve:
  12. Taste and adjust with salt and pepper. Garnish with fresh herbs and extra Parmesan.

Notes

  • Swap it out: Use ground turkey or chicken sausage for a lighter version.
  • Make it richer: Add a splash of white wine when deglazing sausage for extra depth.
  • Add veggies: Mushrooms, zucchini, or roasted red peppers make great additions.
  • Storage: Keeps well in the fridge up to 3 days. Reheat with a splash of broth or cream.