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Creamy Tuscan Sausage and Spinach Pasta dish, from a top view, served on a plate

Creamy Tuscan Sausage and Spinach Pasta

Tuscan Sausage and Spinach Pasta is a rich and creamy Italian-inspired dinner made with savory Italian sausage, tender spinach, sun-dried tomatoes, garlic, Parmesan cheese, and al dente penne pasta. Everything is tossed in a silky garlic-Parmesan cream sauce for a comforting meal that's packed with flavor.
It's an easy 40-minute weeknight dinner that's hearty enough for the whole family while still feeling like restaurant-quality comfort food.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 Servings
Course: Main Course
Cuisine: Italian
Calories: 700
Ingredients Method

Ingredients
  

  • 1 pound penne pasta
  • 1 pound Italian sausage
  • 2 tablespoons olive oil
  • 1 small onion diced
  • 4 cloves garlic minced
  • ½ cup sun-dried tomatoes chopped
  • 1 cup chicken broth
  • 2 cups heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 2 cups baby spinach
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes optional
  • 1 teaspoon salt or to taste
  • ½ teaspoon black pepper
  • 1 cup reserved pasta water as needed
  • Fresh basil for garnish
  • Extra Parmesan cheese for serving

Method
 

Cook the pasta
  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package directions until al dente. Before draining, reserve about 1 cup of pasta water.
  3. Drain the pasta and set it aside.
  4. Don't skip the pasta water! The starchy water can help loosen the sauce and bring everything together at the end.
Brown the sausage
  1. While the pasta cooks, heat a large skillet over medium-high heat.
  2. Add the Italian sausage and cook, breaking it apart with a wooden spoon or spatula. Continue cooking until it's nicely browned and cooked through.
  3. If there's a lot of excess grease, carefully drain some of it.
Sauté the aromatics
  1. Add the diced onion to the skillet and cook until softened.
  2. Stir in the minced garlic and cook for about 30 seconds, just until fragrant.
  3. Be careful not to burn the garlic. Burnt garlic can quickly turn an otherwise delicious cream sauce bitter.
Add the sun-dried tomatoes
  1. Stir the chopped sun-dried tomatoes into the sausage mixture.
  2. Cook for another minute or two. This helps release their concentrated flavor and allows them to mingle with the sausage and garlic.
Build the creamy sauce
  1. Pour in the chicken broth and heavy cream.
  2. Add Italian seasoning, black pepper, and red pepper flakes if you're using them.
  3. Stir everything together and bring the mixture to a gentle simmer.
  4. Don't let the sauce boil aggressively. A gentle simmer allows it to thicken while helping prevent the cream from separating.
Add Parmesan
  1. Reduce the heat and gradually stir in the freshly grated Parmesan cheese.
  2. Continue stirring until the cheese melts into the sauce and the mixture becomes smooth and creamy.
  3. If the sauce seems too thick, add a splash of reserved pasta water.
Add the spinach
  1. Add the fresh spinach to the skillet.
  2. It may look like too much at first, but don't worry. Stir it into the hot sauce and let it wilt for a couple of minutes.
Toss everything together
  1. Add the cooked pasta to the skillet.
  2. Toss thoroughly so every piece is coated with the creamy Tuscan sauce.
  3. If necessary, add reserved pasta water a tablespoon or two at a time until the sauce reaches your preferred consistency.
  4. Taste and adjust the seasoning.
  5. Finish with extra Parmesan and freshly cracked black pepper if desired.