Creamy Tuscan Sausage Pasta with Sun-Dried Tomatoes
Ingredients
- 1 poundItalian sausage (bulk or casings removed)
- 1 poundpasta (penne or rigatoni)
- ½ cupsun-dried tomatoes
- 4 clovesgarlic
- 1 cupheavy cream
- ½ cupchicken broth
- 3 cupsfresh spinach (loosely packed)
- ½ cupparmesan cheese
- 1 tablespoonolive oil
- 1 pinchsalt and black pepper
- ¼ teaspoonred pepper flakes (optional)
Prep
- 01
Mince 4 cloves garlic.
- 02
Measure out sun-dried tomatoes, cream, and broth.
Method
- 01
Bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente; drain and set aside.
- 02
While pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add 1 pound sausage, breaking it into bite-sized pieces, and cook until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.
- 03
Stir in minced garlic and cook for 1 minute until fragrant. Add sun-dried tomatoes and stir to combine.
- 04
Pour in 1/2 cup chicken broth and 1 cup heavy cream. Bring to a gentle simmer and cook for 2–3 minutes, stirring occasionally.
- 05
Add spinach in handfuls, stirring until wilted, about 2 minutes. Season with salt, black pepper, and red pepper flakes to taste.
- 06
Add cooked pasta to the skillet and toss gently until fully coated. Stir in 1/2 cup parmesan cheese. Simmer for 1 minute more.
- 07
Divide among bowls and serve immediately with extra parmesan on the side.
Spice Tips
For warmth, add 1/4 teaspoon more red pepper flakes or a pinch of smoked paprika. A handful of fresh basil stirred in at the end brightens the dish. For tang, finish with a squeeze of fresh lemon juice.
Make-ahead: cook sausage and prepare garlic and sun-dried tomatoes up to 4 hours ahead. Reheat gently before adding cream. Leftovers keep refrigerated for 2 days; reheat low and slow with a splash of broth to restore creaminess.