This Creamy Tuscan Sausage Pasta is full of tender pasta, juicy Italian sausage, and sun-dried tomatoes that comes together in a rich, garlicky cream sauce that’s loaded with Parmesan and finished with fresh spinach. It’s an easy weeknight dinner that tastes like something from your favorite Italian restaurant.
This pasta is the perfect balance of comforting and impressive. The sausage adds a savory kick, sun-dried tomatoes give a sweet-tangy punch, and the creamy sauce wraps everything up in a silky hug. You’ll love how quickly it comes together in just 25 minutes, making it perfect for busy evenings when you still want something special.
Helpful Tips
- Don’t skip the pasta water! The starchy reserved water helps the sauce cling to the pasta and creates the perfect silky texture.
- Use freshly grated Parmesan. Pre-grated cheese doesn’t melt as well and can leave your sauce grainy.
- Adjust the spice level. Add more or less red pepper flakes to make it as mild or spicy as you like.
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Creamy Tuscan Sausage Pasta
Ingredients
- 6 ounces (170 g) penne pasta
- 2 tablespoons (30 ml) olive oil
- 1/2 pound (227 g) ground Italian sausage
- 6 ounces (113 g) mushrooms sliced
- 2 cloves garlic minced
- 1/2 cup (55 g) sun-dried tomatoes drained and chopped
- 1/2 cup (118 ml) chicken broth
- 1/2 teaspoon (1 g) red pepper flakes
- 1/4 teaspoon (0.25 g) dried thyme
- 1/4 teaspoon (0.5 g) dried oregano
- 1 cup (237 ml) heavy cream
- 1/2 cup (50 g) Parmesan cheese freshly grated
- 1 1/2 cups (30 g) baby spinach
- Salt and pepper to taste
Instructions
- Bring a large pot of well-salted water to a boil. Cook the campanelle pasta according to package directions until al dente. Reserve 3/4 cup of the pasta water before draining.
- Meanwhile, heat the olive oil in a large skillet over medium-high heat. Roll the sausage into small meatballs and add them to the skillet. Cook for about 8 minutes, rolling the meatballs occasionally to cook on all sides. Remove the meatballs from the pan. Add the sliced mushrooms and cook for 3-4 minutes, until lightly browned.
- Reduce heat to medium and add the garlic. Sauté for 1 minute. Stir in the sun-dried tomatoes, chicken broth, red pepper flakes, thyme, oregano, and cream. Bring to a simmer, then cook for about 5 minutes, until thickened. Add the Parmesan cheese, cooked sausage, and spinach. Stir until the spinach is wilted.
- Add the cooked pasta to the skillet and toss to coat in the sauce. Add some of the reserved pasta water to thin the sauce and help it coat the pasta well. Season with salt and pepper to taste.
- Serve garnished with Parmesan cheese and basil
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.