Tuscan Sausage Pasta

Why you’ll love it

This creamy sausage pasta is one of those where you’ll keep sneaking bites of the sauce before the pasta finishes cooking. The Tuscan-inspired flavor combo of sun-dried tomatoes, garlic, and fresh spinach and basil is just so irresistible, much like in my Creamy Tuscan Orzo and Creamy Tuscan Chicken.

It’s surprisingly simple to make this elegant sausage pasta with a decadent and rich Tuscan cream sauce. Italian sausage and pasta just go so well together. One lovely reader said that this is their “all-time favorite dinner to cook”, and I hope you’ll agree as well!

What you’ll need

• Pasta – I like a longer shape like fettuccine for this one
• Sausage – buy either a package of Italian sausages, or use bulk sausage meat
• Garlic – for plenty of aromatic goodness
• Chicken broth – for the savory base of the sauce. You could also use a dry white wine (e.g., sauvignon blanc or pinot grigio) for a fancy touch instead.
• Dijon mustard – it doesn’t make the sauce taste “mustardy”. It just adds more depth to the overall flavor. It’s a delicious trick I use in many cream sauces!
• Flour – it’s a thickener
• Lemon juice – a pop of brightness and to balance the flavors
• Heavy cream – what makes the sauce luxurious
• Sun-dried tomatoes, spinach, and basil – this trio makes up the tasty Tuscan flavor profile
• Parmesan – to top it all off! Always freshly grate it.

How to make Tuscan sausage pasta

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Boil the pasta. Meanwhile, crumble the sausage into a skillet, and sauté until browned. Transfer to a plate, and discard most of the fat from the pan. Add the garlic, broth, Dijon, flour, and lemon.

Stir, scraping up the browned bits, and let it bubble for about a minute. Add the sun-dried tomatoes and cream, cooking for a couple of minutes. Return the sausage to the pan, and cook until thickened a little.

Stir in the basil and spinach until it wilts. Taste the sauce, and season with salt & pepper as necessary. Toss with the drained pasta, and top with fresh parm if using.

Substitutions and variations

• I use mild Italian sausage, but if you prefer some heat, try hot Italian sausage or add a pinch of cayenne pepper or some red pepper flakes to this dish.
• You can use any pasta you have on hand for this creamy sausage pasta. Want to try making your own pasta to make this dish extra special? My friend Krissy has a Homemade Pasta Recipe for that.
• I don’t recommend substituting the heavy cream for something lower fat. It won’t taste as rich as intended or thicken up properly and could potentially curdle.