Ingredients
These ingredients combine to create a perfectly balanced Tuscan-inspired pasta dish:
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🌭 1 lb Italian sausage (mild or spicy, casings removed) — ground or bulk sausage is easier to crumble and cook evenly.
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🍝 12 oz pasta — penne, rigatoni, or fettuccine all work wonderfully to hold the sauce.
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🧄 4 cloves garlic, minced — the backbone of Tuscan flavor, adds warmth and aroma.
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🧈 3 tablespoons unsalted butter — for richness and to gently sauté aromatics.
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🧅 1 small onion, finely chopped — adds sweetness and depth.
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🍅 1 cup sun-dried tomatoes, chopped (oil-packed preferred) — offers a tangy sweetness and chewy texture that contrasts beautifully with creamy sauce.
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🌿 3 cups fresh baby spinach — adds color, freshness, and nutrients.
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🥛 1 1/2 cups heavy cream — the foundation of the sauce’s luscious texture.
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🧀 1 cup grated Parmesan cheese — sharp, salty, and melts perfectly for creamy sauce.
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🧂 Salt and freshly ground black pepper, to taste — enhances all flavors.
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🌿 1 teaspoon dried Italian seasoning or a mix of fresh basil and oregano — adds herbaceous notes.
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🌶️ Optional: crushed red pepper flakes for a spicy kick — customize the heat level.
Instructions
Bring a large pot of salted water to a boil. Add your chosen pasta and cook until al dente, usually 1-2 minutes less than the package instructions suggest to maintain a firm bite. Drain the pasta but reserve about a cup of the pasta cooking water. This starchy water will be valuable for adjusting the sauce’s consistency later. Set the pasta aside.
In a large skillet over medium heat, crumble the Italian sausage into bite-sized pieces. Cook, stirring occasionally, until the sausage is fully cooked through and has some crispy browned edges — about 7-9 minutes. Browning develops deep flavor through Maillard reactions, which add richness to the dish. Once browned, remove the sausage with a slotted spoon and set aside, leaving the rendered fat in the pan.
In the same skillet with the sausage fat, add butter and allow it to melt. Then add the chopped onions. Sauté until translucent and soft, around 3-4 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant but not browned — burned garlic turns bitter, so watch closely.
Add the chopped sun-dried tomatoes to the skillet and cook for about 2 minutes, stirring frequently. The oil-packed tomatoes help to release their flavor into the butter and aromatics, infusing the sauce with a beautiful tangy sweetness.
Pour in the heavy cream, stirring gently to combine with the tomato and garlic mixture. Bring this to a gentle simmer but avoid boiling, as high heat can cause the cream to separate. Let it simmer for 3-5 minutes to thicken slightly.
Return the browned sausage to the skillet, folding it gently into the sauce. Add the fresh baby spinach on top and stir until wilted and evenly incorporated — about 2-3 minutes. The spinach adds fresh flavor and vibrant color, plus a dose of nutrition.
Gradually sprinkle the grated Parmesan cheese into the skillet, stirring continuously to allow it to melt evenly and thicken the sauce further. Season with salt, freshly ground black pepper, dried Italian seasoning, and crushed red pepper flakes if using. Taste and adjust seasoning accordingly.
Add the cooked pasta directly into the skillet. Toss carefully to coat every piece of pasta with the luscious sauce. If the sauce feels too thick, add a little reserved pasta water, a tablespoon at a time, until you reach the perfect creamy consistency that clings to the noodles without being runny.
Notes
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Use freshly grated Parmesan for best melting and flavor — pre-grated often contains anti-caking agents that affect texture.
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Keep the heat moderate when simmering the cream sauce to prevent it from breaking.
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Don’t overcook pasta; al dente texture allows it to hold sauce better and prevents mushiness.
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Reserve pasta water — it’s a secret weapon for perfect sauce consistency
- Prep Time: 15 minutes
Nutrition
- Calories: 520
- Sodium: 700mg
- Fat: 35g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g