Tuscan Sausage Pasta Recipe

If you’re anything like me and love meals that bring big, cozy flavors to the table without hours of fuss, you’re going to adore this Tuscan Sausage Pasta Recipe. It’s one of those dishes that feels like a hug on a plate—creamy, garlicky, with just the right punch of sausage and sun-dried tomatoes. When I first tried this recipe, I was amazed at how quickly it came together and how rich it tasted. Stick around, because I’m going to share every little tip so your dinner turns out absolutely perfect.

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Ingredients You’ll Need

To nail this Tuscan Sausage Pasta Recipe, you want ingredients that bring together savory sausage, creamy sauce, and just a hint of freshness from herbs and greens. A quick note: opting for Italian sausage with sun-dried tomatoes packed in oil really ups the flavor game.

• Uncooked pasta: I went with fettuccine because it holds the sauce so well, but feel free to use your favorite pasta shape.
• Italian sausages: Mild or spicy, both work great—I use mild Johnsonville sausages for a well-balanced flavor.
• Garlic: Fresh minced garlic is where the savory aroma starts.
• Chicken broth or dry white wine: This adds depth to the sauce and helps scrape up all those tasty browned bits from cooking the sausage.
• Dijon mustard: Just a hint adds a subtle tang and complexity.
• Flour: For a bit of thickening so the sauce clings nicely to the pasta.
• Lemon juice: Brightens everything up and balances out the richness.
• Sun-dried tomatoes: The julienned kind packed in oil is my favorite—they add sweet and tangy notes.
• Heavy or whipping cream: This makes the sauce irresistibly creamy.
• Fresh baby spinach: Adds a fresh, earthy bite and vibrant color.
• Fresh basil: Torn or chopped to finish the dish with fresh herbaceous flavor.
• Salt & pepper: To taste, always important for seasoning!
• Freshly grated parmesan cheese: For serving and the perfect salty kick.

Variations

I love how this recipe is a perfect base that you can tweak depending on what you have on hand or what your family prefers. I often swap out a few ingredients, so feel free to make it your own.

• Spicy Upgrade: I sometimes add red pepper flakes for a little heat, and trust me, it’s a game changer if you like things with a kick.
• Vegetarian Option: Skip the sausage and add sautéed mushrooms and sun-dried tomato pesto—equally delicious and hearty.
• Swap the Cream: For a lighter version, I’ve used half-and-half or even coconut cream—each changes the flavor and texture in interesting ways.
• Seasonal greens: Replace spinach with kale or arugula if that’s what’s fresh in your fridge.

How to Make Tuscan Sausage Pasta Recipe

Step 1: Cook your pasta al dente

Bring a large pot of salted water to a boil and cook your pasta according to the package directions, aiming for al dente texture. This means it should be tender but still have a slight bite. Drain the pasta but save a little pasta water just in case you need to loosen the sauce later—they’re like little magic helpers in pasta dishes.

Step 2: Brown the sausage

While the pasta cooks, remove the casings from your Italian sausages and crumble the meat into a hot skillet. Cook over medium-high heat for about 5 minutes, stirring occasionally until it’s beautifully browned. You want some nice color here because that’ll add flavor. Once done, remove the sausage and drain excess fat from the pan—leaving just a touch to cook the aromatics in.

Step 3: Build your sauce

Add minced garlic, chicken broth (or wine), Dijon mustard, flour, and lemon juice to the pan. Stir everything together well and be sure to scrape up the browned bits stuck to the bottom—they’re flavor gold! Let this simmer and bubble for a minute or two to let the flavors meld and the flour cook out—it’ll start thickening here, so keep an eye.

Step 4: Add sun-dried tomatoes and cream

Next up, toss in your drained sun-dried tomatoes and pour in the cream. Let this cook for 2-3 minutes to warm everything through and begin thickening the sauce. This step takes the sauce from good to luxurious, so don’t rush it!

Step 5: Return sausage and finish with greens

Pop your sausage back into the sauce and let it cook another few minutes so the flavors really come together and the sauce thickens just right. Finally, stir in your fresh basil and baby spinach. They’ll wilt quickly in the warm sauce, adding color and a fresh burst of flavor. Taste and season with salt and pepper as needed.

Step 6: Toss and serve immediately

Drain your pasta and toss it directly into the sauce. If the sauce feels too thick, a splash of that reserved pasta water will loosen it just perfectly. Serve it hot with plenty of freshly grated parmesan on top. I’ll often add a little extra torn basil right before serving, too.

How to Serve Tuscan Sausage Pasta Recipe

Garnishes

I love to finish this dish with freshly grated parmesan for a salty, nutty touch, plus some torn fresh basil leaves right on top for aroma and color. Sometimes, I add a few chili flakes if I want to amp up the heat just a bit.

Side Dishes

This pasta pairs beautifully with a crisp green salad dressed with lemon vinaigrette, or some crusty garlic bread to soak up every last bit of that creamy sauce. When I want to keep it super Italian-inspired, I whip up a simple caprese salad on the side.

Creative Ways to Present

For special occasions, I like to serve this pasta in shallow bowls with a drizzle of good olive oil and a sprinkle of toasted pine nuts for crunch. It looks stunning piled high with basil sprigs, and your guests will think you spent hours on it (when really, it’s a speedy delight!).

Make Ahead and Storage

Storing Leftovers

I’ve found that this Tuscan Sausage Pasta stores well in an airtight container in the fridge for up to three days. The sauce thickens as it cools, so when you reheat, just add a splash of cream or broth to bring back that creamy consistency.

Freezing

If you want to freeze leftovers, I recommend portioning into freezer-safe containers without the fresh spinach (add that fresh when reheating). The dish will keep well for up to two months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

To reheat, I warm the pasta gently over low heat with a splash of chicken broth or cream to loosen the sauce, stirring frequently. This prevents the cream from breaking and keeps everything silky and delicious, just like fresh.

FAQs

Final Thoughts

This Tuscan Sausage Pasta Recipe has become one of my favorite quick dinners that always feels special and indulgent without demanding all evening in the kitchen. I love sharing it with friends because it’s approachable, delicious, and just so comforting. I hope you enjoy making it as much as I do—and when you do, don’t forget to grab extra parmesan for that perfect finishing touch!

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