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.
CREAMY TUSCAN ITALIAN SAUSAGE PASTA
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.
HERE’S WHAT YOU’LL NEED FOR YOUR ITALIAN SAUSAGE PASTA
- 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.
SUBSTITUTIONS AND TIPS
I always like to offer substitutions and tips because everyone doesn’t have the same tastes.
- Of course, you can omit the spinach if you don’t like it. As well, broccoli would be a nutritious alternative.
- Add chopped onions or shallots with the garlic for more flavor.
- A pinch of red pepper will add a pop of heat.
- Furthermore, you can add more Parmesan cheese. Also, consider topping it with grated mozzarella and melting it in the oven.
EQUIPMENT YOU’LL NEED
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.
While you’re here, check out these recipes.
- Chicken Enchiladas in White Sauce
- Italian Sausage in Tomato Cream Sauce
- Cheese Stuffed Chicken Breast
- 9 Wholesome Meals under 600 Calories
- Dill Pickle Brined Pork Tenderloin
- Mississippi Sin Pasta
- Crock Pot Rotel Crack Chicken
- Roasted Lemon Thyme Chicken and Root Vegetables
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CREAMY TUSCAN ITALIAN SAUSAGE PASTA
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Save To Your Recipe BoxIngredients
- 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)
Instructions
- 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.
Nutrition
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