Name: Creamy Tuscan Sausage Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 oz penne or rigatoni pasta; 1 lb Italian sausage (mild or spicy), casings removed; 1 tbsp olive oil; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp Italian seasoning; ¼ tsp red pepper flakes; 2 tbsp butter; 2 tbsp all-purpose flour; 1½ cups chicken broth (or dry white wine); 1 cup heavy cream (or half-and-half); ½ cup sun-dried tomatoes, thinly sliced; 4 cups chopped kale or spinach; ¾ cup shredded Parmesan cheese; 1 tbsp lemon juice (optional); Salt and black pepper, to taste

Jump to Recipe·Leave a Review

A rich, savory pasta dish featuring browned Italian sausage, sun‑dried tomatoes, wilted greens, and Parmesan in a creamy sauce. I find it indulgent and comforting, perfect for a weeknight dinner that feels special.

Creamy Tuscan Sausage Pasta

Why I’ll Love This Recipe

I love how quick and one‑pot friendly this recipe is—about 35 minutes from start to finish. The sausage brings bold flavor, sun‑dried tomatoes add tang, and the creamy sauce pulls it all together with cheesy richness. Plus, it reheats well for satisfying leftovers the next day.

Ingredients

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

penne or rigatoni pasta
Italian sausage (mild or spicy), casings removed
olive oil
onion, diced
garlic, minced
Italian seasoning and red pepper flakes
butter
flour
chicken broth (or dry white wine)
heavy cream (or half‑and‑half)
sun‑dried tomatoes, thinly sliced
kale or spinach, chopped
Parmesan cheese, shredded
lemon juice (optional squeeze)
salt & pepper

Directions

Bring salted water to a rolling boil and cook pasta al dente. Reserve 1–2 cups of pasta water, then drain and set aside.
In a large skillet or braiser, heat olive oil and brown sausage, breaking it up until golden; transfer to a plate.
In the same pan, sauté onion and garlic with Italian seasoning and red pepper flakes for about a minute.
Add butter and stir in flour to form a light roux, cooking for a minute.
Gradually whisk in chicken broth (or wine), then heavy cream. Bring to a gentle simmer.
Stir in sun‑dried tomatoes, kale/spinach, Parmesan, and a squeeze of lemon. Cook until greens wilt and sauce thickens; add some reserved pasta water as needed.
Return sausage and pasta to the pan. Toss everything together, loosening sauce with pasta water to coat evenly. Adjust seasoning.
Serve immediately, topped with extra Parmesan or fresh basil if desired.

Servings and timing

This recipe yields about 6–8 servings and takes around 35 minutes total (roughly 10 minutes of prep time and 25 minutes of cooking).

Variations

Swap ground Italian sausage with chicken or turkey sausage for a lighter option.
Use half‑and‑half instead of heavy cream for a less rich sauce.
Try kale, Swiss chard, or an arugula-spinach mix instead of spinach.
Experiment with different pasta shapes like fusilli, ziti, farfalle, or rigatoni.
Add a pinch of paprika or Dijon mustard for extra depth.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 3–4 days. The sauce thickens as it sits, so I add a splash of broth, cream, or pasta water when reheating to bring it back to the right consistency. For freezing, I cool the pasta completely, place it in a freezer‑safe container, and freeze for up to 2–3 months. I thaw it overnight in the fridge before reheating gently.

FAQs

What if I don’t have Italian sausage?

I often substitute with chicken or turkey sausage or make my own by seasoning ground pork with fennel seed, garlic powder, onion powder, and Italian herbs.

How should I cook the pasta?

I cook it al dente, following the package directions, since the pasta continues to soften in the sauce.

Why reserve pasta water?

Pasta water contains starch and seasoning, which helps the sauce cling to the pasta and keeps it silky.

Can it be made ahead?

Yes. I cook the pasta and sauce separately, then combine and reheat just before serving to keep the texture perfect.

Can I freeze leftovers?

Yes, but pasta can get softer after freezing. I still enjoy it, especially if I add a bit of extra cream or broth when reheating.

Conclusion

I love how this Tuscan sausage pasta balances quick cooking with bold, satisfying flavors. It’s creamy yet fresh, hearty but adaptable—and it’s just as good the next day. I’m already thinking about all the ways I can change it up with different greens, pastas, and spices.