Creamy Tuscan Sausage Pasta

This creamy Tuscan sausage pasta brings together the rich flavors of Italy in one comforting dish. The combination of savory Italian sausage, sun-dried tomatoes, and wilted spinach creates a restaurant-quality meal that's surprisingly simple to make at home.

I first created this recipe when trying to impress my in-laws during their first visit to our home. The empty plates and requests for seconds told me everything I needed to know this pasta has been in our regular rotation ever since.

Ingredients

• Italian sausage: ground provides the perfect savory base and eliminates the need for additional seasonings
• Sun dried tomatoes: concentrated flavor bombs that add sweetness and umami
• Heavy cream: creates that luxurious restaurant quality sauce you crave
• Baby spinach: adds color nutrition and a mild flavor that even veggie skeptics enjoy
• Parmesan cheese: use freshly grated for the best melting and flavor profile
• Red pepper flakes: adjustable heat that wakes up all the other flavors
• Italian seasoning: saves time while adding classic herb flavors
• Pasta water: the secret ingredient professionals use to create silky sauces

Step-by-Step Instructions

Cook the Pasta:

Bring a large pot of generously salted water to a rolling boil. The water should taste like the sea. Add the penne and cook until al dente which means tender but still firm to the bite usually 9 to 11 minutes. Before draining remember to reserve a cup of the starchy pasta water this is crucial for adjusting sauce consistency later.

Brown the Sausage:

Heat olive oil in a large skillet over medium high heat until it shimmers. Add the Italian sausage breaking it into small chunks with a wooden spoon. Allow it to brown without stirring too frequently this develops deeper flavor. Cook thoroughly until no pink remains and you have crispy browned edges about 5 to 7 minutes.

Build the Flavor Base:

Reduce the heat to medium and add minced garlic to the skillet stirring constantly to prevent burning about 1 minute until fragrant. Add the chopped sun dried tomatoes Italian seasoning and red pepper flakes allowing the heat to release their essential oils and aromas. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.

Create the Sauce:

Pour in the heavy cream and bring the mixture to a gentle simmer not a full boil. Let it cook undisturbed for 3 to 5 minutes watching as it thickens slightly. Sprinkle in the freshly grated Parmesan in small batches stirring continuously until completely melted and incorporated creating a smooth sauce.

Combine Everything:

Return the cooked sausage to the skillet and add the fresh baby spinach. Gently fold the ingredients together until the spinach wilts into the sauce about 1 to 2 minutes. Season with salt and pepper tasting as you go the Parmesan adds saltiness so adjust carefully.

Finish the Dish:

Add the drained pasta directly to the sauce tossing thoroughly to coat every piece. If the sauce seems too thick add the reserved pasta water a few tablespoons at a time until you reach your desired consistency. The starch in the water helps the sauce cling to the pasta. Serve immediately topped with torn basil leaves and extra Parmesan.

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The sun dried tomatoes are truly the secret weapon in this dish. I discovered their transformative power years ago when a friend from Florence showed me how they can add depth to almost any pasta sauce. Their intense sweet tartness cuts through the richness of the cream creating the perfect balance.

Make It Your Own

This Tuscan pasta recipe welcomes customization based on your preferences and what you have available. For a lighter version substitute half and half for the heavy cream though the sauce won't be quite as rich. You can also swap the Italian sausage for chicken breast chunks or even shrimp for different protein options. The cooking time will vary slightly ensure your protein is fully cooked before proceeding with the recipe.

Storage and Reheating

This pasta keeps remarkably well making it perfect for meal prep. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating add a splash of milk or cream to revive the sauce as it tends to thicken when chilled. For best results warm it gently on the stovetop over medium low heat stirring occasionally rather than using a microwave which can make the sauce separate or the pasta become gummy.

Perfect Pairings

Serve this hearty pasta with a simple arugula salad dressed with lemon juice and olive oil to cut through the richness. A glass of medium bodied red wine like Chianti or Sangiovese complements the Tuscan flavors beautifully. For a complete Italian experience finish the meal with a small scoop of lemon sorbet which provides a refreshing counterpoint to the creamy main course.

Frequently Asked Questions

→ Can I use a different type of pasta?

Yes, you can substitute penne with other pasta like fettuccine, rigatoni, or even spaghetti for a different texture.

→ What can I use instead of Italian sausage?

Ground chicken, turkey, or even plant-based sausage can work as substitutes. Adjust the seasoning to replicate the Italian sausage flavor.

→ Can I make this dish ahead of time?

Yes, you can prepare the sauce and pasta separately. Store them in the refrigerator and combine them when reheating for the best texture.

→ How do I thicken the sauce?

Let the sauce simmer longer to reduce it, or add a little more Parmesan cheese for additional thickness.

→ Can I add other vegetables to this dish?

Absolutely! Mushrooms, bell peppers, or zucchini can be added for extra flavor and nutrition.