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Creamy Tuscan Sausage Pasta

Creamy Tuscan Sausage Pasta

This Creamy Tuscan Sausage Pasta is a decadent, soul-soothing dish perfect for a comforting weeknight meal. It features savory Italian sausage, tangy sun-dried tomatoes, and fresh spinach in a luxurious Parmesan cream sauce. This restaurant-quality dish is easy to make and balanced in flavor, making it a guaranteed family favorite.
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Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings: 4 servings
Calories: 923
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 pound penne pasta
  • 2 tablespoons olive oil
  • 1 pound ground Italian sausage (mild or hot)
  • 4 cloves garlic, minced
  • 1/2 cup chopped sun-dried tomatoes (in oil, drained)
  • 1 cup chicken broth
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • Salt and black pepper to taste
  • Fresh basil leaves, for garnish

Equipment

  • Large pot
  • Large skillet or Dutch oven
  • Wooden spoon

Method
 

Instructions
  1. Cook the Pasta: Start by bringing a large pot of generously salted water to a rolling boil. Add the penne and cook according to the package instructions until it's al dente—firm but with a slight bite. Before you drain it, make sure to scoop out and reserve about 1 cup of the starchy pasta water. This stuff is liquid gold for your sauce later. Drain the pasta and set it aside.
  2. Brown the Sausage: While the pasta is cooking, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground Italian sausage and use a wooden spoon to break it apart. Cook until it's nicely browned and fully cooked through, which should take about 5-7 minutes. Once done, transfer the sausage to a separate plate, leaving the flavorful drippings in the skillet.
  3. Build the Sauce Base: Reduce the heat to medium. Add the minced garlic to the skillet and sauté for just about a minute until it becomes fragrant. Be careful not to let it burn! Stir in the chopped sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Let this mixture simmer for a moment to let the flavors meld.
  4. Make it Creamy: Pour in the heavy cream, stirring to combine everything. Bring the sauce to a gentle simmer (don't let it boil!) and let it cook for 3-5 minutes. You'll notice it start to thicken up into a beautiful, luscious sauce.
  5. Combine Everything: Turn the heat down to low and stir in the freshly grated Parmesan cheese until it melts smoothly into the sauce. Add the cooked sausage back into the skillet, along with the fresh baby spinach. Stir until the spinach has just wilted, which only takes a minute or two. Give it a taste and season with salt and pepper as needed.
  6. Finish and Serve: Add the cooked penne to the skillet with the sauce. Toss everything together until the pasta is thoroughly coated in that glorious creamy pasta sauce. If the sauce seems too thick, add a splash of the reserved pasta water to thin it to your desired consistency. Serve immediately, garnished with torn fresh basil and an extra sprinkle of Parmesan.

Notes

For the best results, ensure the sausage is well-browned to develop flavor. Use freshly grated Parmesan cheese to avoid a grainy sauce, as pre-shredded types contain anti-caking agents. Don't forget to reserve about a cup of the starchy pasta water; it's the secret to making the sauce perfectly creamy and helping it cling to the pasta.