Description
A quick and comforting creamy garlic Tuscan sausage pasta recipe perfect for busy weeknights, featuring a rich sauce with Italian sausage, garlic, and Parmesan cheese.
Ingredients
Scale
- 1 pound Italian sausage (sweet or spicy), casings removed
- 2 tablespoons olive oil (extra virgin recommended)
- 1 medium yellow onion, diced (about 150g)
- 5 cloves garlic, minced (about 1.5 tablespoons)
- ½ cup sun-dried tomatoes, chopped (about 50g), packed in oil
- 2 cups baby spinach (about 60g), optional
- 1 cup heavy cream (240ml), full-fat
- ½ cup chicken broth (120ml), low sodium
- ¾ cup freshly grated Parmesan cheese (about 75g)
- 1 teaspoon Italian seasoning (or equal parts dried basil, oregano, thyme)
- ¼ teaspoon red pepper flakes, optional
- 12 ounces penne or rigatoni pasta (340g)
- Salt and black pepper, to taste
Instructions
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente, about 8-10 minutes. Before draining, reserve 1 cup of pasta water. Drain pasta and set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Crumble in sausage and cook until browned and cooked through, about 5-7 minutes. Remove sausage with a slotted spoon and set aside, leaving fat in pan.
- Add remaining 1 tablespoon olive oil to skillet. Add diced onion and cook 2-3 minutes until softened and translucent. Add minced garlic, sun-dried tomatoes, and red pepper flakes. Stir constantly for 1 minute until fragrant but not browned.
- Pour in chicken broth and simmer for 2 minutes to reduce slightly. Add heavy cream and Italian seasoning. Stir and simmer gently for 3-4 minutes until sauce thickens slightly. Add reserved pasta water as needed to adjust consistency.
- Remove skillet from heat. Gradually stir in grated Parmesan cheese until melted and sauce is smooth. Add baby spinach and cooked sausage; spinach will wilt quickly.
- Add drained pasta to skillet and toss to coat evenly. Add more pasta water if sauce is too thick. Season with salt and freshly ground black pepper to taste.
- Serve immediately, optionally topped with extra Parmesan, fresh basil, and a drizzle of olive oil.
Notes
Save some pasta water before draining to adjust sauce consistency. Remove pan from heat before adding cheese to avoid grainy sauce. Use freshly grated Parmesan for best melting. For a glossy finish, swirl in 1 tablespoon cold butter at the end. Reheat leftovers gently with a splash of milk or cream to restore creaminess.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (approxima
- Calories: 520
- Sugar: 4
- Sodium: 450
- Fat: 28
- Saturated Fat: 14
- Carbohydrates: 42
- Fiber: 3
- Protein: 22
Keywords: Tuscan sausage pasta, creamy garlic pasta, weeknight dinner, Italian sausage recipe, easy pasta recipe, creamy pasta sauce