Name: Creamy Tuscan Sausage Pasta
Prep time: 5 min
Cook time: PT-489206H54M14S
Total time: PT-489206H54M14S
Cuisine: Italian-American
Ingredients: 1 lb Italian sausage (casings removed); 1 tbsp olive oil; 3 garlic cloves, minced; 1/2 cup sun-dried tomatoes, chopped; 3 cups baby spinach or baby kale; 1 cup heavy cream; 1 cup chicken broth or stock; 1/2 cup Parmesan cheese, grated; 1 tsp dried Italian seasoning; Salt and pepper, to taste; 12 oz pasta of choice (penne, rigatoni, or fettuccine)

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I absolutely love how this Creamy Tuscan Sausage Pasta delivers a rich and comforting meal in under 30 minutes. Tender sausage, sun-dried tomatoes, and spinach bathe in a velvety sauce, all tossed with your favorite pasta. It’s hearty, satisfying, and perfect for a cozy night in.

Why I’ll Love This Recipe

I adore this dish because it’s effortlessly delicious. The Italian sausage brings depth, the garlic and sun-dried tomatoes add vibrant flavor, and the creamy sauce wraps everything in indulgence. I can customize it easily—swap the sausage, adjust the spice, or throw in extra veggies—and still end up with a dazzler. Plus, it’s a “one-pan wonder” that cleans up fast, which means more time for relaxing.

Ingredients

(here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (casings removed)
Olive oil
Garlic cloves, minced
Sundried tomatoes, chopped
Baby spinach or baby kale
Heavy cream
Chicken broth or stock
Parmesan cheese, grated
Dried Italian seasoning (basil, oregano, thyme blend)
Salt and pepper, to taste
Pasta of choice (penne, rigatoni, fettuccine)

Directions

I start by heating olive oil in a large skillet over medium heat. I brown the sausage, breaking it into crumbles, until it’s cooked through and golden.
I add minced garlic and the chopped sun-dried tomatoes, stirring until fragrant—just about a minute.
I pour in chicken broth, scraping up any flavorful bits from the pan.
I stir in heavy cream and Italian seasoning; I let it simmer gently until the sauce thickens slightly.
I mix in grated Parmesan until it melts into the sauce with silky smoothness.
I toss in baby spinach and stir until it wilts into the creamy base.
Finally, I combine cooked pasta with the sauce, ensuring every piece is coated in that lush creaminess. I taste and adjust the seasoning with salt and pepper.
I serve it warm, often with extra Parmesan sprinkled on top.

Servings and Timing

I usually find that this recipe serves 4 people comfortably. From start to finish, I clock it at around 25 to 30 minutes—5 minutes for prep and 20–25 minutes for cooking.

Variations

I sometimes use smoked sausage or chicken sausage if I want a milder taste.
I swap baby spinach with baby kale or arugula for a bit of bite.
I drizzle in a little white wine before adding the cream for a deeper flavor.
I occasionally stir in roasted red peppers or artichoke hearts for added texture.
I spice things up by mixing in red chili flakes or spicy sausage to give it some heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator, where it keeps well for up to 3 days. To reheat, I gently warm it on the stovetop over medium-low heat, adding a splash of cream or broth if it seems too thick. I stir it occasionally to maintain that creamy consistency.

FAQs

What if I don’t have heavy cream—what can I substitute?

I often use half-and-half or whole milk mixed with a bit of flour as a lighter substitute. The result is still creamy, though slightly less rich.

Can I make it ahead of time?

I definitely can—if I’m short on time, I prepare the sauce and store it separately from the pasta. When I’m ready to eat, I just heat them together for a fresh-tasting meal.

How do I make it gluten-free?

I swap regular pasta for a gluten-free version like brown rice or chickpea pasta, and I ensure the sausage is labeled gluten-free. The dish works beautifully.

Can I freeze it?

I’ve tried freezing it, but the cream sauce can separate after thawing. Instead, I freeze the cooked sausage mixture without cream or pasta. Then I thaw it, reheat gently, add fresh cream and pasta, and it tastes like new.

How do I make it less creamy or lighter?

I often reduce the heavy cream by a third and replace it with extra chicken broth or milk. It becomes lighter yet flavorful—and just as satisfying.

Conclusion

This Creamy Tuscan Sausage Pasta has become a go-to in my kitchen, effortlessly combining bold flavors, speedy prep, and maximum comfort. I can tweak it many ways, store it easily, and still enjoy a rich, satisfying meal night after night.