Creamy Tuscan Sausage Pasta (Print Version)
# Ingredients:
→ Pasta
01 -
1 lb penne pasta
→ Sausage and Aromatics
02 -
2 tbsp olive oil
03 -
1 lb Italian sausage, ground
04 -
4 cloves garlic, minced
→ Sauce Ingredients
05 -
1/2 cup sun-dried tomatoes, chopped
06 -
1 cup chicken broth
07 -
1 tsp Italian seasoning
08 -
1/2 tsp red pepper flakes
09 -
2 cups heavy cream
10 -
1 cup freshly grated Parmesan cheese
→ Vegetables and Garnish
11 -
2 cups baby spinach
12 -
Salt and pepper to taste
13 -
Fresh basil leaves, torn, for garnish
# Instructions:
01 -
Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set both aside.
02 -
Warm the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
03 -
Reduce the heat to medium and add the garlic. Sauté until fragrant, about 1 minute, then stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
04 -
Add the cream, bring to a simmer, and cook for 3-5 minutes to thicken. Stir in the Parmesan cheese, followed by the cooked sausage and baby spinach. Cook until the spinach is wilted, about 1-2 minutes. Season with salt and pepper to taste.
05 -
Add the cooked penne to the skillet and toss to coat in the sauce, adding some reserved pasta water if needed to thin the sauce.
06 -
Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!
# Notes:
01 -
For the best flavor, use high-quality mild or spicy Italian sausage. If you can't find it in bulk, get links and remove the casings.
02 -
Let the cream sauce simmer for a few minutes to thicken up. It should be thick enough to coat the back of a spoon.