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Creamy Tuscan Italian Sausage Pasta is a warming and cozy pasta dish with Italian sausage, sun-dried tomatoes, and spinach smothered in a rich creamy sauce.

Also try this reader favorite: One Pot Cheesy Beef Macaroni.

Creamy Tuscan Italian Sausage Pasta is a delicious dish that combines the rich flavors of Italian sausage with a velvety sauce.


This pasta recipe has so much flavor and even though it looks impressive, it’s simple to make. I contemplated using orzo and making it in one skillet. In the end, I opted for a more traditional cooking method.

Penne rosa is another easy pasta meal made in one pan.

A bowl of Italian sausage pasta with a fork.


  • Pasta. Feel free to use any shape of pasta. You may have seen a similar recipe made with rigatoni. I didn’t have rigatoni because I’m terrible at getting 100% of what I need when I’m grocery shopping.
  • Italian sausage. You can use mild, sweet, or hot Italian sausage. As well, you can use pork sausage. I would stay away from any odd flavors like maple or sage for this recipe if you use pork sausage.
  • Oil. If needed. The sausage may release enough fat. Furthermore, you can use the oil from your jar of sun-dried tomatoes. Or olive or avocado oil.
  • Sun-dried tomatoes. You can use oil-packed or ‘dry’-packed sun-dried tomatoes.
  • Garlic.
  • Chicken broth. Also, you can use white wine.
  • Tomato paste. This is when the tube of tomato paste is really great.
  • Heavy whipping cream. You can substitute other lower-fat milk products but they won’t be as good as heavy whipping cream.
  • Parmesan cheese. Listen to me, don’t use the powdery Parmesan cheese in the can. Ever. Don’t even buy it. It tastes nothing like freshly grated parmesan cheese. Get a block of parmesan cheese and grate it yourself. Your tastebuds will thank you.
  • Spinach. I prefer baby spinach, always, it’s more tender, but use what you like.
  • Italian seasoning.
  • Paprika.
  • Salt and pepper to taste.
Italian sausage mac and cheese with spinach cooked in a red skillet.


I always like to offer substitutions and tips because everyone doesn’t have the same tastes. 

  1. Of course, you can omit the spinach if you don’t like it. As well, broccoli would be a nutritious alternative.
  2. Add chopped onions or shallots with the garlic for more flavor.
  3. A pinch of red pepper will add a pop of heat.
  4. Furthermore, you can add more Parmesan cheese. Also, consider topping it with grated mozzarella and melting it in the oven.
An Italian bowl of pasta with meat and spinach.


I 100% love my Le Creuset Braiser Pan. If you’ve been a reader for a while, you’ve surely seen it in a lot of photos. I use it all the time, it’s my favorite. pan.

You’ll need a saucepan for the pasta and a colander to drain it. Along with a chef’s knife and cutting board, you’ll need a garlic mincer.

As with almost any recipe, you’ll need measuring spoons and cups.

Italian sausage and spinach are cooked together with mac and cheese in a red skillet to create a delicious and flavorful Italian Sausage Pasta dish.

While you’re here, check out these recipes.

  1. Chicken Enchiladas in White Sauce
  2. Italian Sausage in Tomato Cream Sauce
  3. Cheese Stuffed Chicken Breast
  4. 9 Wholesome Meals under 600 Calories
  5. Dill Pickle Brined Pork Tenderloin
  6. Mississippi Sin Pasta
  7. Crock Pot Rotel Crack Chicken
  8. Roasted Lemon Thyme Chicken and Root Vegetables
A bowl of Italian Sausage Pasta with mushrooms and spinach.

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Italian sausage mac and cheese with spinach cooked in a red skillet.


Creamy Tuscan Italian Sausage Pasta is a warming and cozy pasta dish with Italian sausage, sun-dried tomatoes, and spinach smothered in a rich creamy sauce.
Author: Paula
5 from 31 votes
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Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
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  • 16 -ounces pasta any shape
  • 1 pound ground Italian sausage mild, sweet, or hot
  • 1 tablespoon olive oil if needed
  • ½ cup julienne-cut sun-dried tomatoes packed in oil drained and chopped
  • 4 cloves garlic minced
  • ½ cup chicken broth dry white wine
  • ½ tablespoons tomato paste
  • 2 cups heavy whipping cream
  • ½ cup Parmesan cheese freshly grated
  • 3 -ounces fresh baby spinach about 3 cups tightly packed
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and pepper, to taste
  • Fresh parsley/basil to garnish, chopped (optional)


  • Cook the pasta in a large pot according to the package directions until al dente. Drain and set aside. I don't rinse it.
  • Over medium heat, brown the sausage breaking up any large clumps. This takes about 5 minutes. Remove the sausage with a slotted spoon.
  • Add oil from the sun-dried tomatoes, if needed. A the sun-dried tomatoes for about 1 minute. Add the garlic and saute about 30 seconds.
  • Reduce the heat to medium-low and pour in the chicken broth. Scrape the bottom of the pan to get the browned bits off. (that's flavor!)
  • Add the heavy cream and bring it to a gentle boil. Stir in the parmesan cheese and stir until the cheese melts.
  • Season with Italian seasoning, paprika, salt, and pepper to taste. Simmer a few minutes until the sauce thickens and coats the back of a spoon. (It doesn't take long.)
  • Add your spinach and stir until the spinach wilts into the sauce.
  • Add the cooked sausage and pasta to the sauce. Gently stir to fully coat in the sauce.
  • Sprinkle with fresh parsley, basil, or extra Parmesan cheese if desired.
  • Serve hot.
  • Store leftovers in an airtight container in the fridge for 3 to 4 days.


Calories: 668kcal | Carbohydrates: 47g | Protein: 20g | Fat: 45g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 115mg | Sodium: 615mg | Potassium: 465mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1093IU | Vitamin C: 9mg | Calcium: 147mg | Iron: 2mg
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