Print

Tuscan Sausage Pasta in Creamy Sauce: A Decadent Italian-Inspired Dish

Tuscan Sausage Pasta in Creamy Sauce
Print Recipe

There’s something about Tuscan flavors that just warms the heart. This Creamy Sausage Pasta reminds me of Sunday afternoons in Nonna’s kitchen, where laughter filled the air and the aroma of garlic and herbs danced through the house. If you’re looking for a cozy dinner that’s both hearty and simple to make, this recipe is your next favorite. Try it tonight and watch everyone come back for seconds!

Ingredients

Scale

  • 12 oz (340g) rigatoni or penne pasta

  • 1 lb (450g) Italian sausage (mild or spicy, your choice)

  • 1 tablespoon olive oil

  • 3 cloves garlic, minced

  • 1 cup heavy cream

  • 1/2 cup chicken broth

  • 1/2 cup grated Parmesan cheese

  • 1 tsp Italian seasoning

  • 1/4 tsp red pepper flakes (optional)

  • 1 cup sun-dried tomatoes (drained and chopped)

  • 2 cups fresh spinach

  • Salt & black pepper to taste

Instructions

  • Cook the pasta: Boil according to package instructions until al dente. Drain and set aside.

  • Brown the sausage: In a large skillet over medium heat, cook sausage until browned. Remove and set aside.

  • Make it creamy: In the same skillet, add olive oil and garlic. Sauté for 1 minute.

  • Build the sauce: Pour in cream and chicken broth. Stir in Parmesan, Italian seasoning, and red pepper flakes. Let it simmer 3–4 minutes.

  • Add flavor: Toss in sun-dried tomatoes and spinach. Stir until spinach wilts.

  • Bring it all together: Return sausage to the pan, then add cooked pasta. Stir to coat in creamy sauce.

  • Serve hot with extra Parmesan on top

Notes

  • Choose the Right Sausage
    Use high-quality Italian sausage – mild for a classic flavor, or spicy if you want a kick. Remove the casing for easier cooking.

  • Save Some Pasta Water
    Before draining the pasta, reserve a cup of pasta water. It’s starchy and can help loosen up the sauce if it gets too thick.

  • Use Jarred or Fresh Sun-Dried Tomatoes
    If using jarred, drain off excess oil. Chop them finely for even distribution in every bite.

  • Don’t Skip the Spinach
    It adds color, nutrients, and a fresh contrast to the creamy sauce. You can also use kale or arugula.

  • Balance the Creaminess
    Not a fan of heavy cream? Use half-and-half or a mix of cream and Greek yogurt for a lighter version.

  • Make It a One-Pot Meal
    Cook the sausage, sauce, and pasta all in one large pot to cut down on dishes and make cleanup easy.

  • Add Cheese at the End
    Stir in Parmesan off the heat to keep it from clumping and ensure it melts smoothly into the sauce.

  • Meal Prep Friendly
    This dish keeps well in the fridge for 2–3 days. Add a splash of milk or broth when reheating to revive the creaminess.

Nutrition

Find it online: https://recipes.swedishinarabic.net/tuscan-sausage-pasta-in-creamy-sauce-a-decadent-italian-inspired-dish/