Description
A quick and delicious 30-minute creamy Tuscan sausage pasta featuring Italian sausage, sun-dried tomatoes, spinach, and a rich Parmesan cream sauce, perfect for an easy weeknight meal.
Ingredients
Pasta and Sausage
- 12 ounces pasta (penne or fettuccine work well)
- 1 tablespoon olive oil
- 1 pound Italian sausage (sweet or spicy, your choice)
Sauce and Vegetables
- 3 cloves garlic (minced)
- 1 cup sun-dried tomatoes (chopped)
- 1 teaspoon Italian seasoning
- 1 cup heavy cream
- 1 cup baby spinach
- Salt and pepper (to taste)
Finishing Touches
- 1/2 cup grated Parmesan cheese
- Fresh basil (for garnish, optional)
Instructions
- Cook Pasta: Start by cooking your pasta according to the package instructions in salted water for optimal flavor. Once cooked al dente, drain and set aside.
- Brown Sausage: In a large skillet, heat olive oil over medium heat. Add the Italian sausage, breaking it apart with a spatula, and cook until browned thoroughly, about 5-7 minutes.
- Sauté Garlic and Tomatoes: Add the minced garlic and chopped sun-dried tomatoes to the skillet. Stir and cook for 1-2 minutes until the garlic is fragrant.
- Add Seasoning and Cream: Sprinkle in the Italian seasoning, then pour in the heavy cream. Stir well to combine and allow the sauce to simmer for a couple of minutes until it thickens slightly.
- Wilt Spinach and Season: Fold in the baby spinach and cook just until wilted. Season the sauce with salt and pepper to taste.
- Toss Pasta in Sauce: Add the cooked pasta to the skillet with the sauce. Toss everything together until the pasta is well coated with the creamy sauce.
- Add Parmesan and Garnish: Stir in the grated Parmesan cheese until melted and combined. Garnish with fresh basil if desired before serving.
Notes
- Use either sweet or spicy Italian sausage according to your preference for heat.
- Sun-dried tomatoes add a tangy, sweet flavor—if unavailable, roasted red peppers can be a substitute.
- Be sure to salt the pasta water to season the pasta properly.
- For a lighter version, heavy cream can be replaced with half-and-half, but the sauce may be less rich and creamy.
- Fresh basil is optional but adds a lovely herbal freshness to the dish.
- Cook the pasta just until al dente as it will finish cooking slightly when mixed with the hot sauce.
