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!
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.