Creamy Tuscan Sausage Pasta

Oh, Tuscan Sausage Pasta. Where do I even begin? This isn’t just a recipe; it’s a culinary hug in a bowl. From the moment the aroma of sizzling Italian sausage and garlic fills your kitchen, you know you’re in for a treat. My family? They absolutely devoured it! Even my picky eater, who usually approaches pasta with a skeptical eye, asked for seconds. The creamy, sun-dried tomato infused sauce, perfectly clinging to every strand of pasta, combined with the savory sausage and wilted spinach – it’s a symphony of flavors and textures that’s both comforting and surprisingly elegant. Honestly, this Creamy Tuscan Sausage Pasta has become a weeknight staple in our home, and I have a feeling it will in yours too. It’s easy enough for a quick dinner, yet impressive enough to serve to guests. Let’s dive into this recipe and discover the magic for ourselves!

Ingredients

• Italian Sausage: 1 pound, removed from casings. Choose your favorite – sweet, hot, or a mix for a balanced flavor. Italian sausage is the star of the dish, providing a rich, savory base.
• Pasta: 1 pound, penne, rigatoni, or fettuccine work wonderfully. Pick your preferred shape; the ridges of penne and rigatoni are great for catching the creamy sauce.
• Heavy Cream: 1 cup. This is what makes the sauce luxuriously creamy and rich. You can substitute with half-and-half for a lighter version, but heavy cream provides the best texture.
• Chicken Broth: 1 cup, low sodium. Adds depth of flavor to the sauce and helps to thin it to the perfect consistency.
• Sun-dried Tomatoes in Oil: ½ cup, drained and chopped. These little gems are packed with intense, sweet-tart flavor that is quintessential Tuscan.
• Fresh Spinach: 5 ounces, roughly chopped. Adds a healthy dose of greens and a mild, earthy counterpoint to the richness of the sauce. Baby spinach is ideal for its tenderness.
• Garlic: 3 cloves, minced. Essential for building flavor, garlic infuses the dish with its pungent and aromatic notes.
• Yellow Onion: ½ medium, diced. Provides a subtle sweetness and aromatic base for the sauce, complementing the sausage and garlic.
• Parmesan Cheese: ½ cup, grated, plus more for serving. Adds a salty, nutty, and savory depth to the sauce and is perfect for garnishing the finished dish. Freshly grated is always best.
• Olive Oil: 2 tablespoons. Used for sautéing the sausage and vegetables, olive oil adds a fruity and healthy fat to the dish.
• Dried Oregano: 1 teaspoon. A classic Italian herb that enhances the savory flavors of the sausage and tomatoes.
• Dried Basil: 1 teaspoon. Another staple Italian herb, basil adds a sweet and slightly peppery note to the dish.
• Red Pepper Flakes: ¼ teaspoon (or more to taste). Adds a touch of heat to balance the richness of the cream and cheese. Omit if you prefer a milder dish.
• Salt and Black Pepper: To taste. Essential seasonings to enhance all the flavors in the recipe. Taste and adjust as needed throughout cooking.

Instructions

1. Cook the Sausage: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the Italian sausage (removed from casings) and cook, breaking it up with a spoon, until browned and cooked through. This usually takes about 5-7 minutes. Ensure there are no pink pieces remaining. Browning the sausage is key to developing deep flavor.
2. Sauté Aromatics: Add the diced yellow onion to the skillet with the cooked sausage and cook until softened and translucent, about 3-4 minutes. Then, add the minced garlic and red pepper flakes (if using) and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter. The aromatics form the flavor foundation of the sauce.
3. Build the Sauce Base: Pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. These browned bits, called fond, are packed with flavor and will enrich the sauce. Simmer for 2-3 minutes to reduce slightly.
4. Add Cream and Sun-dried Tomatoes: Reduce the heat to medium-low and stir in the heavy cream, sun-dried tomatoes, dried oregano, and dried basil. Bring the sauce to a gentle simmer and cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Simmering allows the flavors to infuse into the cream.
5. Cook the Pasta: While the sauce is simmering, cook the pasta according to package directions in a large pot of salted boiling water until al dente. “Al dente” means “to the tooth,” and it refers to pasta that is cooked through but still firm to the bite. Reserve about ½ cup of pasta water before draining. Pasta water is starchy and helps to create a silky sauce.
6. Combine Pasta and Sauce: Drain the cooked pasta and add it directly to the skillet with the creamy Tuscan sauce. Toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a little of the reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. The pasta water helps to emulsify the sauce and create a glossy finish.
7. Wilt the Spinach: Stir in the fresh spinach and cook until it wilts and turns bright green, about 1-2 minutes. Spinach cooks very quickly, so be careful not to overcook it.
8. Stir in Parmesan and Season: Remove the skillet from the heat and stir in the grated Parmesan cheese until melted and the sauce is smooth and creamy. Taste and season with salt and black pepper to your liking. Adjust seasonings as needed to balance the flavors.
9. Serve: Serve the Creamy Tuscan Sausage Pasta immediately, garnished with extra grated Parmesan cheese and a sprinkle of fresh basil or parsley, if desired. Enjoy!

Nutrition Facts

(Per Serving, estimated, based on 6 servings)

• Serving Size: Approximately 1.5 cups
• Calories: 650-750 kcal
• Fat: 40-50g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

• Prep Time: 15 minutes (chopping vegetables, removing sausage from casings)
• Cook Time: 30 minutes (cooking sausage, sauce, and pasta)
• Total Time: 45 minutes
• Description: This Creamy Tuscan Sausage Pasta is a relatively quick and easy meal to prepare, perfect for a satisfying weeknight dinner. From start to finish, you can have a delicious and comforting pasta dish on the table in under an hour.

How to Serve

This Creamy Tuscan Sausage Pasta is a complete meal on its own, but you can enhance your dining experience with these serving suggestions:

• Side Salad:
  • A simple green salad with a light vinaigrette dressing provides a refreshing contrast to the richness of the pasta.
  • Consider a Caesar salad for a classic Italian-American pairing.
  • A Caprese salad with fresh mozzarella, tomatoes, and basil would complement the Tuscan flavors.
• Bread:
  • Crusty bread, like Italian bread or baguette, is perfect for soaking up the delicious creamy sauce.
  • Garlic bread adds an extra layer of flavor and is always a crowd-pleaser.
  • Breadsticks are a lighter option for dipping.
• Vegetables:
  • Roasted vegetables, such as asparagus, broccoli, or bell peppers, can add more nutrients and fiber to the meal.
  • Steamed green beans or sautéed zucchini are quick and easy vegetable sides.
• Wine Pairing:
  • A medium-bodied Italian red wine like Chianti or Sangiovese would pair beautifully with the Tuscan flavors of the pasta.
  • A crisp white wine like Pinot Grigio or Sauvignon Blanc can also complement the creamy sauce without overpowering it.
• Garnish:
  • Freshly grated Parmesan cheese, for extra cheesy goodness.
  • A sprinkle of fresh basil or parsley, for a pop of color and freshness.
  • A drizzle of high-quality olive oil, for added richness and flavor.
  • A pinch of red pepper flakes, for extra heat (if desired).

Additional Tips for Perfect Creamy Tuscan Sausage Pasta

1. Quality Sausage Matters: Use high-quality Italian sausage for the best flavor. Look for sausage made with good cuts of meat and flavorful seasonings. Experiment with different types of Italian sausage (sweet, hot, or mild) to find your preferred flavor profile.
2. Don’t Overcook the Pasta: Cook the pasta al dente. Overcooked pasta will become mushy and won’t hold the sauce as well. Test for doneness a minute or two before the package directions suggest.
3. Reserve Pasta Water: Always reserve some pasta water before draining. The starchy water is a secret weapon for creating a perfectly emulsified and silky sauce. It helps to bind the sauce to the pasta.
4. Fresh Spinach is Best (but Frozen works too): Fresh spinach wilts beautifully and adds a vibrant green color. If using frozen spinach, thaw it completely and squeeze out excess water before adding it to the sauce.
5. Adjust the Sauce Consistency: If the sauce is too thick, thin it out with reserved pasta water or a little extra chicken broth. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
6. Spice it Up (or Tone it Down): Control the heat level by adjusting the amount of red pepper flakes. For a spicier dish, add more red pepper flakes or a pinch of cayenne pepper. For a milder dish, omit the red pepper flakes altogether.
7. Add a Splash of White Wine: For extra depth of flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio or Sauvignon Blanc) after cooking the sausage and onions. Let it reduce slightly before adding the broth.
8. Make it Ahead (Partially): You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days. When ready to serve, cook the pasta and reheat the sauce, then combine and finish with spinach and Parmesan. This is great for meal prepping or saving time on busy weeknights.

Frequently Asked Questions (FAQ)

Q1: Can I use a different type of sausage?
A: While Italian sausage is traditional and highly recommended for this recipe, you can experiment with other types of sausage like chicken sausage or chorizo for a different flavor profile. Just be sure to adjust seasonings as needed to complement the sausage you choose.

Q2: Can I make this recipe vegetarian?
A: Yes, you can easily make this recipe vegetarian by omitting the sausage. To maintain the savory flavor, consider adding sautéed mushrooms or roasted vegetables like bell peppers and zucchini. You can also use vegetable broth instead of chicken broth.

Q3: Can I use milk instead of heavy cream?
A: You can substitute milk or half-and-half for heavy cream to reduce the fat content, but the sauce will be less rich and creamy. For a creamier texture with a lighter option, consider using evaporated milk or a combination of milk and a tablespoon of cornstarch slurry to help thicken the sauce.

Q4: How do I store leftover Creamy Tuscan Sausage Pasta?
A: Store leftover pasta in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a skillet over medium-low heat or in the microwave, adding a splash of milk or broth if needed to loosen the sauce.

Q5: Can I freeze Creamy Tuscan Sausage Pasta?
A: Freezing creamy pasta dishes is generally not recommended as the sauce can separate and become grainy upon thawing. However, if you must freeze it, make sure to cool it completely, store it in a freezer-safe container, and thaw it overnight in the refrigerator. Reheat gently and be aware that the texture might be slightly altered.

Q6: What other vegetables can I add to this pasta?
A: Feel free to add other vegetables to this pasta dish! Good options include sliced bell peppers, mushrooms, zucchini, asparagus, or artichoke hearts. Sauté them along with the onions and garlic or roast them separately and add them to the pasta at the end.

Q7: Can I make this recipe gluten-free?
A: Yes, simply use gluten-free pasta. There are many excellent gluten-free pasta options available made from rice, corn, quinoa, or a blend of these. Ensure all other ingredients are also gluten-free, although most naturally are in this recipe.

Q8: How can I make this dish spicier?
A: To increase the spice level, you can add more red pepper flakes, a pinch of cayenne pepper, or use hot Italian sausage. You can also add a drizzle of chili oil or a few dashes of hot sauce to each serving for extra heat.

Print