Creamy Tuscan Sausage Pasta
This indulgent Tuscan Sausage Pasta is made with savory Italian sausage, sun-dried tomatoes, fresh spinach, a rich garlic Parmesan cream sauce and it’s all tossed together with rigatoni for an unforgettable meal!
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Why You’ll Love This Creamy Tuscan Sausage Pasta
- Rich and creamy sauce. Heavy cream and freshly grated Parmesan create a dreamy silky sauce, you’ll see what I’m talking about. This sauce reminds me a lot of the Marry Me Chicken sauce.
- Packed with flavor. Italian sausage, garlic, sun-dried tomatoes, and smoked paprika add so so much depth to the overall dish.
- Easy weeknight dinner. The sauce comes together in one skillet while the pasta cooks, making this a simple meal without a lot of cleanup. You’d be surprised how quickly you can whip this one out.
Tips for the BEST Creamy Pasta Dish
- Cook the pasta just until al dente. The pasta will continue to cook slightly when tossed into the warm sauce, so avoid overcooking it.
- Reserve your pasta water. This is one of the most important steps. The starchy water helps loosen the sauce while allowing it to cling beautifully to the pasta.
- Brown the sausage well. Let the sausage develop a golden-brown crust before stirring too frequently. Those browned bits add flavor to the sauce. This is my favorite way to add rich depth to any sauce or soup.
- Don’t skip scraping the skillet. When you add the white wine or chicken broth, scrape up the browned bits from the bottom of the pan. That’s where a lot of the flavor comes from.
- Keep the cream at a gentle simmer. Avoid boiling the sauce aggressively, which can give it a yucky texture. I’ve made this mistake way too many times.
- Add Parmesan over low heat. Lower the heat before stirring in the cheese so it melts smoothly without becoming clumpy. I sometimes even turn the heat off then add the Parmesan and then turn the heat back on low to get the sauce just perfect.
- Adjust the sauce before serving. If the sauce feels too thick, add reserved pasta water a splash at a time until it reaches your desired consistency. I like to have the sauce a little more liquid-y to begin with instead of thick creamy sauce because the pasta always absorbs some of the liquid.
What to Pair With Creamy Tuscan Sausage Pasta
This pasta is rich and hearty, so I love serving it with something fresh or crisp to balance everything out.
- Garlic bread: Perfect for soaking up every last bit of the creamy Parmesan sauce.
- Simple green salad: A crisp salad with a lemon vinaigrette adds a good dose of freshness to this meal.
- Roasted broccoli: Adds a little texture and pairs beautifully with the garlic and Parmesan flavors.
- Roasted asparagus: A simple side of asparagus with olive oil, salt, and pepper makes an easy addition.
- Caprese salad: Fresh tomatoes, mozzarella, and basil complement the Italian-inspired flavors of the pasta.
How to Store This Dish
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of chicken broth, milk, or cream to loosen the sauce. Stir occasionally until warmed through. You can also microwave individual portions in 30-second intervals, stirring between each.
Freezing: Cream-based pasta sauces can change texture when frozen and reheated, so I recommend enjoying this pasta fresh or storing it in the refrigerator rather than freezing it.
Make ahead: You can cook the sausage and prepare the sauce ahead of time. Store them separately in the refrigerator, then reheat gently while cooking fresh pasta. Toss everything together with a little reserved pasta water and serve warm.
CHECK OUT A FEW OF MY FAVORITE DINNERS!
- Coconut Thai Curry Beef Broth Bowls
- Chicken Caesar Smashed Tacos
- Spicy Gochujang Chicken Broth Bowl
- Viral Tortilla Beef Kebab Roll-Ups
- Creamy Mushroom Chicken
If you make this Creamy Tuscan Sausage Pasta, be sure to leave a comment and/or give this recipe a rating! I’d love to hear what you think about it, or better yet, see what you’re cooking! Tag me @fettysfoodblog!
Creamy Tuscan Sausage Pasta
Ingredients
- 1 pound rigatoni (or penne)
- 1 pound mild or hot Italian sausage, casings removed if needed
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 5 garlic cloves, minced
- ½ cup sun-dried tomatoes packed in oil, drained and sliced
- 1 teaspoon Italian seasoning
- ½ teaspoon smoked paprika
- ¼ teaspoon crushed red pepper flake (optional)
- 2 tablespoons tomato paste
- ½ cup dry white wine (or chicken broth)
- 1½ cups heavy whipping cream
- 1 cup chicken broth
- ¾ cup freshly grated Parmesan cheese, plus more for serving
- 4 cups fresh baby spinach
- ½ teaspoon kosher salt, plus more for the pasta water
- ½ teaspoon freshly cracked black pepper
- Fresh basil, for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta until al dente according to the package directions. Before draining, reserve 1 cup of pasta water and set aside. Drain and set the pasta aside.
- Heat olive oil in a large, deep skillet over medium/high heat. Add the Italian sausage and cook for 6–8 minutes, breaking it into bite-sized crumbles until browned and cooked through. Transfer to a plate, leaving about 1 tablespoon of drippings in the skillet.
- Reduce the heat to medium. Add the onion and cook for 3–4 minutes until translucent. Stir in the garlic, sun-dried tomatoes, Italian seasoning, smoked paprika, and red pepper flakes, if using. Cook for 30 seconds, then stir in the tomato paste and cook for another minute.
- Pour in the white wine or chicken broth, scraping up the browned bits from the bottom of the skillet. Stir in the chicken broth and heavy cream. Bring to a gentle simmer and cook for 4–5 minutes, stirring occasionally, until slightly thickened.
- Lower the heat to low. Stir in the freshly grated Parmesan until melted and smooth. Add the baby spinach and cook for 1–2 minutes until wilted. Season with salt and black pepper to taste.
- Add the cooked pasta and browned sausage to the skillet. Toss until everything is coated in the sauce. Add reserved pasta water a splash at a time until the sauce is silky and clings to the pasta. Finish with extra Parmesan and fresh basil. Serve immediately.
