Creamy Tuscan Sausage Pasta Recipe – Easy & Flavorful Meal
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Author:Patri
Description
Welcome to this Creamy Tuscan Sausage Pasta Recipe! If you’re a fan of rich and savory dishes, you’re in for a treat. This dish combines the best of both Italian and American flavors with its creamy, hearty sauce and perfectly cooked pasta. Whether you’re cooking for a weeknight dinner or a special gathering, this recipe will surely be a crowd-pleaser.
Ingredients
Scale
1 pound penne pasta
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 Parmesan cheese, freshly grated
2 cups baby spinach
Salt and pepper, to taste
Fresh basil leaves, torn, for garnish
Optional Substitutions:
For a lighter version, use turkey sausage instead of Italian sausage.
Swap heavy cream for half-and-half if you prefer a lighter sauce.
For a dairy-free option, use coconut cream instead of heavy cream.
Instructions
Cook the pasta: Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package instructions until al dente. Reserve 1 cup of the pasta water and set it aside.
Cook the sausage: Heat the olive oil in a large skillet over medium-high heat. Add the ground sausage and cook until browned, about 5-7 minutes. Break it up as it cooks. Once done, transfer the sausage to a plate and set it aside.
Prepare the sauce: In the same skillet, reduce the heat to medium and add minced garlic. Cook for about a minute until fragrant. Then, stir in sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes. Let the mixture simmer for about 3-5 minutes.
Add the cream: Pour in the heavy cream, and bring the sauce to a simmer. Allow it to thicken for 3-5 minutes.
Combine everything: Stir in the grated Parmesan, cooked sausage, and baby spinach. Cook until the spinach is wilted, about 2 minutes. Add salt and pepper to taste.
Toss the pasta: Add the cooked penne to the skillet and toss everything together. If needed, add some reserved pasta water to thin the sauce to your desired consistency.
Garnish and serve: Serve the pasta hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!
Notes
For the best flavor, use freshly grated Parmesan rather than pre-grated cheese.
If you don’t have sun-dried tomatoes, you can substitute them with fresh cherry tomatoes for a milder flavor.
Reserve pasta water: Adding a splash of pasta water helps to achieve a silky, smooth sauce.
