Creamy Tuscan Garlic Sausage Pasta
Penne tossed with Italian sausage, sun-dried tomatoes, and baby spinach in a parmesan cream sauce.
In a nutshell:This authentic italian creamy tuscan garlic sausage pasta comes together in just 30 minutes with simple ingredients. The chef's secret: pre-shredded tub cheese contains cellulose starch coatings that prevent smooth melting. Freshly grated Parmigiano-Reggiano melts into a silky, lump-free sauce. Perfect for home cooks seeking a dependable, restaurant-quality finish with minimal effort.
A restaurant-caliber Italian dinner prepared in one pan in under 30 minutes! Al dente penne pasta is coated in a velvety garlic-parmesan cream sauce, packed with savory browned Italian sausage, tangy sun-dried tomatoes, and tender baby spinach. It's rich, luxurious, and guaranteed to impress the whole family.
Key Equipment
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- Large Pasta Stockpot & Colander
- Large Deep Skillet or Sauté Pan
- Cheese Grater (Microplane)
- Wooden Cooking Spoon
Chef's Pro-Tips
- Grate Real Parmesan from the Wedge: Pre-shredded tub cheese contains cellulose starch coatings that prevent smooth melting. Freshly grated Parmigiano-Reggiano melts into a silky, lump-free sauce.
- Reserve Starchy Pasta Water: Before draining your pasta, scoop out ½ cup of the cloudy pasta cooking water. Its starch and salt help loosen and emulsify the cream sauce to restaurant perfection.
- Sauté in the Sun-Dried Tomato Oil: Don't discard the oil from your jar of sun-dried tomatoes! Use 1 tablespoon of that intensely flavorful oil to brown the Italian sausage.
Ingredients
4
servings
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10 oz penne rigate or rigatoni pasta
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1 lb mild or spicy Italian sausage, casings removed
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1 tbsp olive oil, or oil reserved from the sun-dried tomato jar
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4 cloves fresh garlic, finely minced
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½ cup sun-dried tomatoes in oil, drained and thinly sliced
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1 cup heavy cream
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½ cup low-sodium chicken broth, for deglazing
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3 cups fresh baby spinach, loosely packed
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¾ cup Parmesan cheese, freshly grated off the block
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¼ tsp crushed red pepper flakes, optional, for subtle warmth
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½ tsp kosher salt and black pepper, to taste
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2 tbsp fresh basil ribbons, for garnish
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Step-by-Step Instructions
Boil Pasta to Al Dente
Bring a large pot of heavily salted water to a rolling boil. Add penne pasta and cook until al dente according to package instructions (about 9-10 minutes). Carefully scoop out ½ cup of starchy pasta water, then drain the pasta in a colander.
Brown the Italian Sausage
Meanwhile, heat 1 tablespoon of olive oil (or sun-dried tomato oil) in a deep skillet over medium-high heat. Add Italian sausage, breaking it apart into bite-sized crumbles with a wooden spoon. Cook for 6-8 minutes until golden-brown and cooked through. Transfer to a clean plate, leaving 1 tablespoon of drippings in the skillet.
Build the Garlic Tuscan Cream Sauce
Reduce heat to medium. Add minced garlic, red pepper flakes, and sliced sun-dried tomatoes to the skillet; sauté for 60 seconds until fragrant. Pour in chicken broth to deglaze the pan, scraping up all browned savory bits from the bottom. Stir in heavy cream and bring to a gentle simmer for 3-4 minutes until slightly thickened.
Toss, Wilt Spinach & Serve
Stir in the freshly grated Parmesan until melted and glossy. Add baby spinach, then return the cooked sausage and pasta to the skillet. Toss continuously over low heat for 2 minutes until the spinach is wilted and the pasta is luxurious and coated (splash in reserved pasta water if too thick). Garnish with fresh basil and extra Parmesan.
Chef Clara's Kitchen Picks
Kitchen EssentialsAs an Amazon Associate I earn from qualifying purchases.
Nordic Ware Naturals Half Sheet, 2-Pack
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View on AmazonFrequently Asked Questions
Yes! You can substitute half-and-half or whole milk whisked with 1 tsp cornstarch for the heavy cream, or use lean ground turkey sausage in place of pork sausage.
Store leftovers in an airtight container for up to 3-4 days. Reheat gently in a saucepan over medium-low heat with a splash of milk or broth, stirring constantly to restore the creamy emulsion without breaking.
We don't advise freezing dairy-based cream sauces, as the emulsion tends to curdle and separate into liquid and oil once thawed and reheated.
Yes! Season 1 lb diced chicken breasts with Italian seasoning, salt, and pepper. Sear in olive oil until golden and cooked to 165°F (74°C), then proceed with the recipe as directed.
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