Creamy, flavorful, and easy to prepare, this Tuscan Sausage Pasta combines savory Italian sausage with sun-dried tomatoes, spinach, and a rich, garlicky cream sauce. Perfect for weeknight dinners or special occasions!

Ingredients

8 ounces uncooked pasta (fettuccine or your preferred type)
11 ounces Italian sausages (mild or spicy; casings removed)
3 cloves garlic, minced
1/2 cup chicken broth or dry white wine
1/2 teaspoon Dijon mustard
1 teaspoon flour
1 teaspoon lemon juice
1/4 cup sun-dried tomatoes, chopped
1 cup heavy/whipping cream
1.5 cups fresh baby spinach (loosely packed)
Small handful fresh basil, torn or chopped
Salt and pepper, to taste
Freshly grated Parmesan cheese, to taste

Instructions

Cook the Pasta:
Boil a large pot of salted water. Cook the pasta until al dente, following the package instructions. Drain and set aside.
Cook the Sausage:
Heat a skillet over medium-high heat. Remove the sausage from its casings, crumble it into the pan, and sauté for about 5 minutes until browned. Remove the sausage from the skillet and set aside. If there’s excess fat, discard most of it.
Prepare the Sauce Base:
Add garlic, chicken broth, Dijon mustard, flour, and lemon juice to the skillet. Stir well to combine, scraping up any browned bits from the bottom. Let the mixture bubble for 1-2 minutes.
Add Cream and Tomatoes:
Stir in the sun-dried tomatoes and heavy cream. Let the sauce simmer for 2-3 minutes.
Combine Sausage and Sauce:
Return the cooked sausage to the skillet. Let it simmer for a few minutes until the sauce thickens slightly.
Incorporate Greens:
Add the spinach and basil to the skillet. Cook for about 1 minute, stirring, until the spinach wilts. Taste the sauce and adjust salt and pepper as needed.
Toss Pasta with Sauce:
Add the drained pasta to the skillet, tossing until it’s well coated in the sauce.
Serve:
Plate the pasta and garnish with freshly grated Parmesan cheese. Serve immediately.

Why You’ll Love This Recipe

Balanced Flavors: A mix of savory, tangy, and creamy components creates a restaurant-quality dish.
Quick to Make: Ready in about 30 minutes, making it perfect for busy weeknights.
Customizable: Easily tailored to suit dietary preferences or available ingredients.

Tips

Use freshly grated Parmesan for the best flavor and texture.
If you prefer a thicker sauce, simmer it a little longer before adding the spinach.
To avoid clumping, whisk the flour thoroughly into the broth and lemon juice mixture.

Variations and Substitutions

Protein Swap: Use chicken, turkey, or plant-based sausage as alternatives.
Vegetables: Add mushrooms, bell peppers, or zucchini for extra nutrition.
Dairy-Free: Substitute the heavy cream with coconut cream for a dairy-free option.

FAQs

Can I make this ahead of time?
Yes, prepare the sauce and store it separately from the pasta. Reheat and combine just before serving.

What kind of pasta works best?
Fettuccine is ideal, but penne, linguine, or even spaghetti work well too.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Serving Suggestions

Pair with a crisp Caesar salad or a side of roasted vegetables for a complete meal.
Serve with garlic bread or a crusty baguette to soak up the sauce.
A glass of dry white wine complements the creamy flavors beautifully.