Tuscan Sausage Pasta
A creamy, flavorful pasta featuring Italian sausage, sun-dried tomatoes, and fresh spinach. Ready in just 30 minutes, it’s a protein-rich, fiber-packed meal perfect for weeknight dinners or easy meal prep.
Equipment
- 1 large pot (for boiling pasta)
- 1 large skillet or sauté pan
- Measuring Cups and Spoons
- Knife and cutting board
- Wooden spoon or spatula
Ingredients
- 8 ounces fettuccine or pasta of choice
- 11 ounces Italian sausage casings removed
- 3 cloves garlic minced
- ½ cup chicken broth or dry white wine
- ½ teaspoon Dijon mustard
- 1 teaspoon all-purpose flour
- 1 teaspoon fresh lemon juice
- ¼ cup sun-dried tomatoes drained
- 1 cup heavy cream or whipping cream
- 1½ cups loosely packed baby spinach
- Small handful fresh basil chopped or torn
- Salt and pepper to taste
- Freshly grated Parmesan cheese for serving
Instructions
- Prepare the Pasta: Bring a large pot of salted water to a rolling boil. The salt enhances the pasta’s flavor as it cooks. Add the fettuccine or pasta of your choice carefully to avoid splashing. Stir occasionally to prevent sticking. Cook according to package directions until al dente, meaning tender but still slightly firm in the center. Once done, reserve about ½ cup of the pasta cooking water for adjusting sauce consistency later, then drain the pasta and set aside.
- Brown the Sausage: Remove the Italian sausages from their casings and crumble them into bite-sized pieces. Heat a large skillet or sauté pan over medium-high heat. Add the sausage crumbles and cook for 5–6 minutes, stirring occasionally until fully browned and slightly crispy on the edges. Proper browning develops deep, rich flavor in the final dish. Once the sausage is browned, remove it from the pan and set aside, leaving a small amount of fat for the sauce.
- Sauté the Aromatics: Reduce the heat slightly and add the minced garlic to the skillet. Stir continuously for 30–60 seconds until the garlic becomes fragrant, but avoid browning it too much as it can become bitter. The garlic will provide a fragrant, flavorful base for the creamy sauce.
- Build the Sauce Base: Add chicken broth (or dry white wine), Dijon mustard, flour, and fresh lemon juice to the pan. Whisk continuously to combine all ingredients and scrape up any browned bits from the bottom of the skillet—these bits, called fond, add deep flavor to the sauce. Let the mixture simmer gently for 1–2 minutes until slightly thickened.
- Add Sun-Dried Tomatoes and Cream: Stir in the sun-dried tomatoes to evenly distribute their rich, sweet flavor throughout the sauce. Slowly pour in the heavy cream while stirring continuously to ensure a smooth, velvety texture. Let the sauce simmer gently for 2–3 minutes, thickening slightly while allowing the flavors to meld. Taste and adjust seasoning with salt and pepper as needed.
- Reintroduce the Sausage: Return the browned sausage to the pan, mixing it carefully into the creamy sauce. Allow the sausage to cook for another 3–4 minutes in the sauce. This step ensures the sausage absorbs the sauce flavors and the sauce thickens around the sausage, creating a cohesive and flavorful dish.
- Incorporate Fresh Greens: Add the fresh baby spinach and torn basil leaves to the skillet. Stir gently for 1–2 minutes until the spinach wilts but remains vibrant green. The fresh herbs and greens brighten the dish visually and nutritionally, balancing the richness of the cream and sausage.
- Combine Pasta and Sauce: Add the drained pasta to the skillet and toss gently to coat each strand with the creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached. Taste again and adjust seasoning with salt and pepper if necessary.
- Serve and Garnish: Divide the pasta onto plates, ensuring an even distribution of sausage, pasta, and greens. Sprinkle freshly grated Parmesan on top for extra richness and flavor. Garnish with additional torn basil if desired. Serve immediately while warm for the best texture and flavor.
- Enjoy and Store: Enjoy your creamy Tuscan sausage pasta hot as a comforting weeknight meal. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of cream or broth to restore the sauce’s creamy texture.
Notes
- Use high-quality Italian sausage for the best flavor; mild or sweet varieties work well.
- Choose sun-dried tomatoes packed in oil, drain them, and chop for richer taste.
- Reserve ½ cup of pasta water to adjust sauce consistency if needed.
- For a lighter version, substitute half of the heavy cream with low-fat milk or Greek yogurt.
- Cook pasta al dente to ensure perfect texture when mixed with the creamy sauce.
- Add fresh spinach and basil at the end to maintain color, flavor, and nutrients.
- Adjust seasoning with salt and pepper after combining pasta and sauce for balanced flavor.
