Creamy Tuscan Sausage Pasta That’s Better Than Takeout!
Indulge in this rich and creamy Tuscan sausage pasta that is sure to beat any takeout dish. With flavorful Italian sausage, fresh spinach, sun-dried tomatoes, and a silky creamy sauce, this recipe brings restaurant-quality dining right to your home.
Equipment
- 1 large pot or saucepan
- 1 colander
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 12 oz penne pasta
- 1 lb Italian sausage mild or spicy, based on preference
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream can substitute with half-and-half or lower-fat cream alternative for a lighter version
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach, packed
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt
- to taste pepper
- optional fresh basil for garnish
Instructions
- In a large pot, bring salted water to a boil and cook the penne pasta according to package directions until al dente. Drain and set aside.
- In the same pot, add olive oil over medium heat. Add the Italian sausage, breaking it up with a spoon. Cook for about 5-7 minutes or until browned and cooked through. Remove the sausage and set aside, draining any excess fat if necessary.
- In the same pot, add minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
- Pour in the chicken broth and bring to a simmer. Then add the heavy cream, cherry tomatoes, and Italian seasoning. Stir well and bring the mixture back to a simmer.
- Add the cooked sausage back into the pot along with the fresh spinach and cooked penne pasta. Stir until the spinach wilts and everything is well combined. Allow to simmer for an additional 2-3 minutes.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy. Season with salt and pepper to taste.
- Remove from heat. Serve the pasta warm, garnished with fresh basil if desired.
Notes
For a lighter version, you can substitute the heavy cream with half-and-half or a lower-fat cream alternative. Feel free to customize with additional vegetables like bell peppers or mushrooms for extra flavor and nutrition. This pasta dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of additional broth or cream for creaminess.