Description

This Creamy Tuscan Sausage Pasta is a luscious and flavorful dish featuring tender penne pasta smothered in a rich sauce made with Italian sausage, sun-dried tomatoes, garlic, spinach, and a creamy Parmesan-infused broth. Perfect for a cozy weeknight dinner, it combines savory, spicy, and creamy elements with fresh basil garnish for an authentic Italian-inspired meal.

Ingredients

Scale

Pasta

1 pound penne pasta

Sausage and Sauce

2 tablespoons olive oil
1 pound Italian sausage (ground)
4 cloves garlic (minced)
1/2 cup sun-dried tomatoes (chopped)
1 cup chicken broth
1 teaspoon Italian seasoning
1/2 teaspoon red pepper flakes
2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste

Garnish

Fresh basil leaves (torn, for garnish)

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Instructions

Cook the pasta: Bring a large pot of well-salted water to a boil. Add the penne pasta and cook according to package directions until al dente. Before draining, reserve 1 cup of the pasta water. Drain the pasta and set aside.
Brown the sausage: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the ground Italian sausage, breaking it up with a wooden spoon. Cook until browned and fully cooked through, approximately 5 to 7 minutes. Transfer the sausage to a plate and set aside.
Sauté aromatics and build sauce: Reduce the skillet heat to medium. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the chopped sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Pour in the heavy cream, bring the mixture to a simmer, and cook for 3 to 5 minutes until the sauce thickens slightly.
Incorporate cheese, sausage, and spinach: Stir the freshly grated Parmesan cheese into the sauce until melted and smooth. Return the cooked sausage to the skillet and add the baby spinach. Cook, stirring occasionally, until the spinach wilts, about 1 to 2 minutes. Season with salt and pepper to taste.
Combine pasta and sauce: Add the drained penne pasta to the skillet. Toss thoroughly to coat the pasta in the creamy sauce. If the sauce is too thick, gradually add reserved pasta water until it reaches your desired consistency.
Garnish and serve: Serve the pasta hot, garnished with torn fresh basil leaves and additional Parmesan cheese if desired. Enjoy this comforting and flavorful dish immediately.

Notes

For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
To reduce spiciness, decrease or omit the red pepper flakes.
Sun-dried tomatoes packed in oil can add extra richness; drain before chopping if desired.
Reserve pasta water is key to adjusting sauce consistency and helping the sauce cling to the pasta.
Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling the cream.