Name: Creamy Tuscan Sausage Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 lb Italian sausage (ground or sliced); 12 oz penne or favorite pasta; 1/2 cup sun-dried tomatoes; 2 cups fresh spinach; 1 cup heavy cream; 1 cup chicken broth; 1/2 cup grated Parmesan cheese; 1 tsp Italian seasoning; 2 cloves garlic, minced (or 1 tsp garlic powder); Salt and pepper to taste

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I share a rich, velvety pasta dish built on savory Italian sausage, sun-dried tomatoes, tender spinach, and a luscious creamy sauce—all combined in a single skillet for ultimate comfort and ease.

Why You’ll Love This Recipe

I adore this recipe because it delivers restaurant-worthy flavor with minimal effort. The sausage adds depth, the sun-dried tomatoes bring a sweet-tangy punch, and the creamy sauce ties everything together in just one pan. It’s perfect for busy weeknights and always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Italian sausage (ground or sliced)
Penne or your favorite pasta
Sun-dried tomatoes
Fresh spinach
Heavy cream
Chicken broth
Parmesan cheese
Italian seasoning
Garlic (fresh or powder)
Salt and pepper

Directions

Cook pasta until al dente; drain and set aside.
Brown the sausage in a large skillet until fully cooked. Remove and set aside.
In the same skillet, sauté garlic, then stir in chicken broth and heavy cream.
Add sun-dried tomatoes, Italian seasoning, salt, and pepper; simmer for a few minutes to meld flavors.
Return sausage to the pan, then stir in cooked pasta and spinach. Cook until heated through and spinach is wilted.
Stir in Parmesan cheese until melted and creamy. Adjust seasoning as needed and serve hot.

Servings and timing

This recipe makes 6 servings. It takes about 10 minutes to prep and 20 minutes to cook, so everything comes together in around 30 minutes.

Variations

Swap spinach for kale or arugula for a different leafy green.
Use half-and-half instead of heavy cream for a lighter version.
Add mushrooms, zucchini, or bell peppers for extra vegetables.
Use gluten-free pasta to make it suitable for dietary needs.
Add a pinch of red pepper flakes if I want a touch of heat.

Storage/reheating

Refrigerator: I store leftovers in an airtight container for up to 4 days.
Freezer: I freeze it in individual portions for up to 2 months.
Reheat: I reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to keep the sauce smooth.

FAQs

How can I make this dish lighter?

I like to use half-and-half instead of cream and add extra vegetables like mushrooms or zucchini to stretch the dish.

Can I use a different kind of sausage?

Yes, I sometimes use hot Italian sausage for a spicy twist or even turkey sausage for a leaner option.

What type of pasta works best?

Penne is perfect, but I also love using rotini or rigatoni—anything that holds the sauce well.

Can I make this ahead of time?

I prepare the sauce and sausage ahead, then cook the pasta fresh and combine everything when ready to eat.

Is it okay to use jarred sun-dried tomatoes?

Absolutely, I just make sure to drain off any excess oil before adding them to the sauce.

Conclusion

This Creamy Tuscan Sausage Pasta has become a favorite for how quickly it comes together and how flavorful it turns out every time. It’s comforting, satisfying, and incredibly easy to adapt to what I have on hand. It’s the kind of recipe I come back to again and again when I want something hearty and homemade without the fuss.

Creamy Tuscan Sausage Pasta

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 6 servings
Category: Dinner
Method: Stovetop
Cuisine: Italian
Diet: Low Lactose

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Description

A rich, velvety one-skillet pasta dish featuring Italian sausage, sun-dried tomatoes, spinach, and a luscious creamy sauce—perfect for cozy, flavorful weeknight meals.

Instructions

Cook pasta in salted boiling water until al dente; drain and set aside.
In a large skillet over medium heat, cook the sausage until browned and fully cooked. Remove and set aside.
In the same skillet, sauté garlic until fragrant, about 1 minute.
Stir in chicken broth and heavy cream, bringing to a simmer.
Add sun-dried tomatoes, Italian seasoning, salt, and pepper; simmer for 5 minutes to meld flavors.
Return sausage to skillet. Add pasta and spinach; stir until heated through and spinach is wilted.
Stir in Parmesan cheese, adjust seasoning if needed, and serve hot.