Description
A comforting yet fancy Tuscan Sausage Pasta coated in a creamy sauce with sun-dried tomatoes and fresh spinach.
Ingredients
Scale
- 1 lb Italian sausage (mild or spicy, casings removed)
- 12 oz pasta (penne, rigatoni, or pappardelle)
- 1 cup heavy cream
- 1/2 cup sun-dried tomatoes (oil-packed, chopped)
- 3 cups fresh spinach
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1/2 cup grated Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Optional: red pepper flakes for heat, lemon zest for brightness
Instructions
- Bring a large pot of salted water to a boil and cook the pasta until al dente. Reserve 1 cup of pasta water before draining.
- While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the sausage, breaking it up with a spoon, and cook until browned and cooked through (about 6–8 minutes). Transfer sausage to a plate.
- In the same skillet, add a touch more oil if needed and sauté the onion until translucent (3–4 minutes). Add the garlic and cook 30 seconds until fragrant.
- Stir in the sun-dried tomatoes and cook for a minute to release their flavor. Pour in heavy cream, bring to a simmer, and let it thicken slightly for 2–3 minutes.
- Return the sausage to the skillet, add spinach, and toss until the spinach wilts. Stir in Parmesan and add a splash of reserved pasta water to loosen the sauce as needed.
- Add the pasta to the skillet and toss everything together. Adjust seasoning with salt, pepper, and optional red pepper flakes. Serve immediately with extra Parmesan.
Notes
For lighter options, use half-and-half or turkey sausage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 60mg