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Plate of creamy Tuscan sausage pasta with herbs and cheese.

Creamy Tuscan Sausage Pasta

A quick and delicious one-pan pasta dish made with creamy sauce, spicy sausage, and wholesome ingredients, perfect for any night of the week.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Pasta and cooking essentials
  • 1 pound penne pasta Feel free to use your favorite pasta shape.
  • 2 tablespoons olive oil For sautéing.
Main Ingredients
  • 1 pound Italian sausage (ground) Can substitute with turkey sausage for a lighter option.
  • 4 cloves garlic (minced) Fresh garlic adds great flavor.
  • 1/2 cup sun-dried tomatoes (chopped) Gives added flavor and texture.
  • 1 cup chicken broth Can substitute with vegetable broth for a vegetarian option.
  • 1 teaspoon Italian seasoning Adds additional flavor.
  • 1/2 teaspoon red pepper flakes Adjust based on spice preference.
  • 2 cups heavy cream Can use plant-based cream for a dairy-free version.
  • 1 cup freshly grated Parmesan cheese Use freshly grated for best results.
  • 2 cups baby spinach Can substitute with kale or arugula.
  • Salt and pepper to taste For seasoning.
  • Fresh basil leaves (torn, for garnish) Adds freshness to the dish.

Method
 

Cooking the Pasta
  1. Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set both aside.
Preparing the Sauce
  1. Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
  2. Reduce the heat to medium and add the garlic. Sauté until fragrant, about 1 minute.
  3. Stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
  4. Add the cream, bring to a simmer, and cook for 3-5 minutes to thicken.
  5. Stir in the Parmesan cheese, followed by the cooked sausage and baby spinach. Cook until the spinach is wilted, about 1-2 minutes. Season with salt and pepper to taste.
Combining
  1. Add the cooked penne to the skillet and toss to coat in the sauce, adding some reserved pasta water if needed to thin the sauce.
Serving
  1. Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!

Notes

For best results, use freshly grated Parmesan cheese. This dish can be stored in the fridge for 3-4 days in an airtight container. Reheat on the stove with a splash of cream or pasta water for creaminess.