Creamy Tuscan Sausage Pasta
Creamy Tuscan Sausage Pasta is the ultimate comfort food—rich, savory, and packed with sun-dried tomatoes, spinach, and Italian sausage in a luscious garlic-Parmesan cream sauce. Perfect for weeknights or entertaining, this one-skillet pasta dish delivers restaurant-worthy flavor in under an hour.
Equipment
- Large skillet or sauté pan
- Pasta pot
- Wooden spoon or spatula
- Tongs
- Cheese grater
- Colander or strainer
- Measuring Cups and Spoons
Ingredients
- 12 oz pasta (penne, rigatoni, or fettuccine)
- 1 lb Italian sausage (mild or spicy, casings removed)
- 1 small onion, diced
- 3–4 garlic cloves, minced
- ½ cup sun-dried tomatoes (oil-packed, drained & chopped)
- 1 cup heavy cream (or half-and-half)
- 2 cups fresh spinach (or kale)
- ½ cup freshly grated Parmesan cheese (plus more for garnish)
- ¼ cup white wine (optional)
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- ¼ tsp red pepper flakes (optional)
- ½ cup reserved pasta water (as needed)
Instructions
Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook pasta until al dente. Reserve ½ cup of pasta water, then drain.
Brown the Sausage:
- In a large skillet over medium-high heat, cook sausage until browned and crumbly, 6–8 minutes. Transfer to a plate, leaving a bit of fat in the pan.
Sauté Aromatics:
- Add onion and garlic to the same skillet. Sauté until soft and fragrant, about 3 minutes.
Deglaze (Optional):
- Add white wine and stir, scraping up any browned bits from the pan.
Add Sun-Dried Tomatoes & Cream:
- Stir in sun-dried tomatoes and pour in the cream. Bring to a gentle simmer.
Add Greens & Cheese:
- Stir in spinach and Parmesan. Let spinach wilt and cheese melt into the sauce
Combine with Pasta:
- Return sausage to the skillet. Add drained pasta and a splash of reserved pasta water. Toss to coat everything in the sauce.
Finish & Serve:
- Taste and adjust seasoning. Let rest 2–3 minutes before serving. Garnish with more Parmesan and herbs if desired.
Notes
- Make it Spicy: Use hot Italian sausage or add extra chili flakes.
- No Heavy Cream? Use half-and-half + 1 tbsp butter for similar richness.
- Gluten-Free Option: Use gluten-free pasta and check sausage ingredients.
- Vegetarian Version: Substitute sausage with sautéed mushrooms or plant-based sausage.
- Storage: Refrigerate in an airtight container up to 4 days. Add a splash of cream or milk when reheating.