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Creamy Tuscan Sausage Pasta

creamy tuscan sausage pasta - featured image
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A quick and easy creamy pasta dish with Italian sausage, garlic, spinach, and sun-dried tomatoes, ready in under 30 minutes. Perfect for cozy weeknight dinners with a rich, garlicky sauce.

Ingredients

Scale
  • 1 pound Italian sausage, casings removed
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely minced
  • 1 medium yellow onion, diced
  • 1/3 cup sun-dried tomatoes, chopped (packed in oil)
  • 4 cups fresh spinach, roughly chopped
  • 1 cup heavy cream (240 ml)
  • 1/2 cup chicken broth (120 ml)
  • 1/2 cup Parmesan cheese, freshly grated (50 g)
  • 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
  • Pinch of red pepper flakes (optional)
  • Salt and black pepper to taste
  • 12 ounces penne or rigatoni pasta (340 g), cooked al dente
  • 1/4 cup white wine (60 ml), optional

Instructions

  1. Bring a large pot of salted water to a rolling boil. Add 12 ounces penne and cook according to package instructions until al dente (9-11 minutes). Drain and set aside, reserving about 1/2 cup pasta water.
  2. While pasta cooks, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 pound Italian sausage (casings removed), breaking it up with a spoon. Cook until browned and cooked through, about 6-8 minutes. Remove sausage with a slotted spoon and set aside, leaving fat in the pan.
  3. Lower heat to medium. Add 1 diced medium yellow onion to the skillet and cook until softened, about 3-4 minutes. Stir in 4 minced garlic cloves and cook for 30 seconds until fragrant, stirring constantly to avoid burning.
  4. Stir in 1/3 cup chopped sun-dried tomatoes, 1 teaspoon Italian seasoning, and a pinch of red pepper flakes if using. Cook for another minute to meld flavors.
  5. Pour in 1/4 cup white wine (optional) and scrape up any browned bits with a spatula. Let the wine reduce by half, about 2 minutes. If skipping wine, add the chicken broth now.
  6. Pour in 1 cup heavy cream and 1/2 cup chicken broth. Stir to combine and bring to a gentle simmer. Let cook for 3-4 minutes until slightly thickened.
  7. Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Season with salt and pepper to taste.
  8. Return browned sausage to the pan. Toss in 4 cups roughly chopped fresh spinach, stirring until wilted (about 2 minutes).
  9. Add the cooked pasta to the skillet. Toss everything together, adding a splash of reserved pasta water if needed to loosen the sauce. The pasta should be glossy and coated evenly.
  10. Serve immediately, garnished with extra Parmesan or fresh basil if desired.

Notes

Use fresh spinach instead of frozen to avoid thinning the sauce. Reserve pasta water to loosen sauce if needed. Freshly grated Parmesan melts better than pre-grated. Brown sausage well for flavor. Avoid burning garlic by adding it after onions soften and cooking briefly.

Nutrition

Keywords: Tuscan sausage pasta, creamy pasta, garlic pasta, spinach pasta, quick dinner, easy pasta recipe, Italian sausage recipe

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