Creamy Tuscan Sausage Pasta

A close-up view of a shallow bowl filled with a serving of Tuscan Sausage Pasta loaded with spinach, sun-dried tomatoes, and crumbled sausage topped with grated Parmesan cheese.

Course: Entree / Pasta

Cuisine: Italian / American

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 745kcal

Author: Kris Longwell

A cozy, flavorful pasta tossed with Italian sausage, sun-dried tomatoes, and tender spinach in a creamy Parmesan sauce. Ready in about 35 minutes, it’s an easy dinner that feels extra special.

Print Recipe

Equipment

1 pot for cooking the pasta
1 Large skillet deep enough to hold the sauce along with the pasta

Ingredients

12 oz rigatoni or penne, or any sturdy short pasta
2 tablespoon oil preferably from the packed sun-dried tomatoes
1 lb Italian sausage mild, sweet, or hot
1 medium onion chopped
4 cloves garlic minced
½ cup white wine or substitute chicken stock (or broth)
1 7 oz jar sun-dried tomatoes sliced, packed in oil (save the oil for cooking the sausage), drained
1 cup chicken stock or broth
1 cup heavy cream
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1½ teaspoon Kosher salt
1 teaspoon black pepper
4 cups spinach fresh, washed, stems removed, and roughly chopped (or use baby spinach)
¾ cup Parmesan cheese freshly grated, preferably from a block
1 tablespoon fresh lemon juice
2 tablespoon fresh basil or Italian parsley, chopped, for garnish

Instructions

Bring a large pot of well-salted water to a boil. Cook the pasta until just shy of al dente, according to the package directions. Before draining, reserve 1 cup of pasta water.
12 oz rigatoni
Meanwhile, heat the sun-dried tomato oil (or olive oil) in a large skillet over medium-high heat. Add the sausage, breaking it up with a wooden spoon or spatula. Cook for 6–8 minutes, until browned and cooked through. Transfer to a plate, leaving about 2 tablespoons of oil/grease in the pan. If the pan is dry, add a little olive oil.
2 tbsp oil, 1 lb Italian sausage
Add the onion and cook for 3–4 minutes, until softened. Stir in the garlic and cook for 30 seconds. Pour in the wine (or broth) and scrape up the browned bits from the pan. Simmer until reduced by about half, 2–3 minutes.
1 medium onion, 4 cloves garlic, ½ cup white wine
Stir in the sun-dried tomatoes, chicken broth, cream, oregano, red pepper flakes, salt, and black pepper. Bring to a gentle simmer—don’t let it boil hard. Cook for 4–5 minutes, stirring occasionally, until slightly thickened.
1 7 oz jar sun-dried tomatoes, 1 cup chicken stock, 1 cup heavy cream, 1 tsp dried oregano, ½ tsp red pepper flakes, 1½ tsp Kosher salt, 1 tsp black pepper
Return the sausage to the skillet. Add the drained pasta and spinach, tossing until the spinach wilts and the pasta is coated. Take the pan off the heat and stir in the Parmesan and lemon juice. Add pasta water a splash at a time (if needed) until the sauce is glossy and clings to the pasta.
4 cups spinach, ¾ cup Parmesan cheese, 1 tbsp fresh lemon juice
Serve immediately with fresh basil (or Italian parsley) and extra Parmesan.
2 tbsp fresh basil

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Mild or hot Italian sausage both work; adjust the red pepper flakes to taste.
Use freshly grated Parmesan for the smoothest sauce.
Reserve pasta water before draining. Add it a splash at a time to loosen the sauce and help it cling to the pasta.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently with a splash of broth or cream.

Nutrition