Creamy Tuscan Sausage Pasta

Ready for a dinner that’ll make your weeknight feel like a special occasion? This Creamy Tuscan Sausage Pasta is about to become your new go-to when you need serious comfort food without serious effort. In just 30 minutes, you’ll have a restaurant-worthy dish that’ll have everyone thinking you spent hours in the kitchen.

What makes this pasta truly magical is the combination of savory Italian sausage and that velvety sun-dried tomato cream sauce. The sauce gets an incredible depth from the sweet-tart sun-dried tomatoes, while fresh spinach and basil add brightness that cuts through the richness. It’s that perfect balance that makes you want to lick your plate clean (no judgment here—we’ve all done it).

Ingredients

For the Pasta:

• 8 ounces uncooked pasta (I used fettuccine)
• 11 ounces Italian sausages (see note)
• 3 cloves garlic, minced

For the Sauce:

• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon Dijon mustard
• 1 teaspoon flour
• 1 teaspoon lemon juice
• 1/4 cup sun-dried tomatoes
• 1 cup heavy/whipping cream

For Finishing:

• 1.5 cups (loosely packed) fresh baby spinach
• Small handful fresh basil, torn/chopped
• Salt & pepper to taste
• Freshly grated parmesan cheese to taste

Steps

1. Boil a large pot of water with 1 tablespoon salt and cook pasta al dente according to package directions. For fettuccine, this is typically 8-10 minutes. Test by biting into a strand—it should have slight resistance in the center but not be crunchy.
2. Meanwhile, take the sausages out of their casings and crumble the meat into a large skillet. Sauté over medium-high heat for 5 minutes, stirring occasionally, until it’s nicely browned on the outside. Look for caramelized edges—this browning creates flavor compounds that will make your sauce incredible.
3. Remove the sausage from the pan and set aside on a paper towel-lined plate. If there’s more than 1 tablespoon of fat, discard most of it, leaving just enough to sauté the garlic. Too much fat will make your sauce greasy, while too little won’t allow the flavors to bloom.
4. Reduce heat to medium and add the garlic, chicken broth, Dijon mustard, flour, and lemon juice to the pan. Stir with a wooden spoon until well combined, being sure to scrape up any brown bits from the bottom of the pan—these contain concentrated flavor. Let the mixture bubble for 1-2 minutes until slightly thickened. The flour should be completely dissolved with no lumps visible.
5. Add the sun-dried tomatoes and cream to the pan. Let it cook for 2-3 minutes, stirring occasionally. The sauce should start to thicken but still remain pourable—if it gets too thick too quickly, lower the heat slightly.
6. Add the sausage back into the pan. Cook for another 3-4 minutes until the sauce has thickened enough to coat the back of a spoon. You should be able to draw a line through the sauce on the back of the spoon and have it hold for a moment.
7. Stir in the basil and spinach. Let it cook for 30-60 seconds until the spinach just wilts but still maintains its bright green color. Overcooked spinach will become mushy and lose its vibrant color.
8. Give the sauce a taste and season with salt & pepper if needed. Remember that the sausage and parmesan will add saltiness, so start with just a pinch.
9. Drain the pasta, reserving 1/4 cup of pasta water. Add the pasta directly to the sauce and toss to coat thoroughly. If the sauce seems too thick, add a splash of the reserved pasta water—the starch in it will help the sauce cling to the pasta.
10. Serve immediately in warmed bowls with freshly grated parmesan on top. The heat from the pasta will melt the cheese slightly, creating an even more luxurious experience.

Smart Swaps

• Half-and-half instead of heavy cream (use 1 cup + 1 tablespoon flour) – reduces calories while maintaining creaminess
• Turkey Italian sausage instead of pork (same amount) – cuts fat without sacrificing flavor
• Gluten-free pasta (same amount) makes this accessible for those with gluten sensitivity
• Nutritional yeast (1-2 tablespoons) instead of parmesan – perfect for dairy-free diners

Make It Diabetes-Friendly

• Replace regular pasta with 8 ounces of zucchini noodles or 8 ounces of Palmini noodles (hearts of palm pasta) to reduce carbs by approximately 35g per serving
• Use 3/4 cup heavy cream mixed with 1/4 cup unsweetened almond milk instead of full heavy cream to reduce carbohydrates
• Add an extra 1/2 cup of spinach per serving to increase fiber content, which helps slow glucose absorption
• Pair with a side salad dressed with olive oil and vinegar to further reduce the glycemic impact of the meal

Pro Tips

• Don’t rinse your pasta after draining—the starch helps the sauce adhere better
• For maximum flavor, toast the sun-dried tomatoes in the pan for 30 seconds before adding the cream
• Let the finished dish rest for 2 minutes before serving to allow the sauce to thicken slightly
• If making ahead, undercook the pasta by 1 minute and add an extra 2 tablespoons of cream to the sauce, as it will thicken when reheated