Creamy Tuscan Sausage Pasta
A comforting Italian-American dish featuring creamy sauce, Italian sausage, and fresh spinach, perfect for cozy evenings or family meals.
Ingredients
Pasta Ingredients
- 1 pound penne pasta Choose a high-quality brand; it's the star of the show.
Sauté Ingredients
- 2 tablespoons olive oil Use a good extra-virgin olive oil for better flavor.
- 1 pound Italian sausage, ground Sweet Italian sausage is preferred, but spicy will elevate it!
- 4 cloves garlic, minced Fresh garlic adds depth; avoid pre-minced if possible.
- 1/2 cup sun-dried tomatoes, chopped Packaged in oil for a richer taste.
- 1 cup chicken broth Homemade is best, but low-sodium store-bought works fine.
- 1 teaspoon Italian seasoning A blend that brings the essence of Italy to your dish.
- 1/2 teaspoon red pepper flakes Adjust according to your spice preference.
Sauce Ingredients
- 2 cups heavy cream For ultimate creaminess; half-and-half can be substituted if needed.
- 1 cup freshly grated Parmesan cheese Always opt for block cheese for the best melt.
- 2 cups baby spinach Adds not just nutrition, but also a pop of color.
- Salt and pepper to taste Season to your liking.
- Fresh basil leaves, torn For garnish—adds freshness and a lovely aroma.
Instructions
Cooking 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, usually around 10-12 minutes. Remember to reserve 1 cup of the pasta water before draining. Set both the pasta and water aside.
Browning the Sausage
- While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the Italian sausage, breaking it apart with a wooden spoon. Cook until browned and fully cooked through, about 5-7 minutes. Transfer the sausage to a plate and set aside.
Sautéing Ingredients
- In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant. Stir in the chopped sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
Creating the Sauce
- Add the heavy cream to the skillet, bringing the mixture to a simmer. Allow it to cook for 3-5 minutes until the sauce thickens slightly.
Finishing the Dish
- Stir in the freshly grated Parmesan cheese, then add back the cooked sausage and baby spinach. Cook until the spinach is wilted, about 1-2 minutes. Season with salt and pepper to taste.
Combining with Pasta
- Add the drained penne to the skillet and gently toss to coat everything in the creamy sauce. If the sauce is too thick, add some reserved pasta water to reach your desired consistency.
Serving
- Serve hot, garnished with fresh basil leaves and additional Parmesan cheese if desired. Enjoy this comforting plate of Creamy Tuscan Sausage Pasta!
Notes
Make sure to use freshly grated Parmesan for creaminess. Store any leftovers in an airtight container in the fridge for up to 3 days. It’s best enjoyed fresh as the creamy sauce doesn’t freeze well.