Description
A creamy and flavorful Tuscan Sausage Pasta combining savory Italian sausage, sun-dried tomatoes, fresh spinach, and basil in a rich cream sauce, tossed with perfectly cooked fettuccine. This comforting dish is quick to prepare, making it ideal for a satisfying weeknight dinner.
Ingredients
Scale
Pasta
- 8 ounces uncooked pasta (fettuccine recommended)
Sausage & Sauce
- 11 ounces Italian sausages (casings removed)
- 3 cloves garlic, minced
- 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
Greens & Herbs
- 1.5 cups loosely packed fresh baby spinach
- Small handful fresh basil, torn or chopped
Seasonings & Garnish
- Salt and pepper to taste
- Freshly grated parmesan cheese (optional, to taste)
Instructions
- Cook the Pasta: Boil a large pot of salted water and cook the pasta al dente according to the package instructions. Drain and set aside once done.
- Brown the Sausage: While the pasta cooks, remove the sausage meat from its casings and crumble it into a skillet. Sauté over medium-high heat for about 5 minutes, stirring occasionally, until the sausage is nicely browned on the outside.
- Prepare the Pan: Remove the browned sausage from the skillet and set aside. If there’s excess fat in the pan, discard most of it, leaving just enough to sauté the garlic.
- Create the Sauce Base: To the skillet, add minced garlic, chicken broth (or dry white wine), Dijon mustard, flour, and lemon juice. Stir well, scraping the bottom of the pan to release any browned bits. Let the mixture bubble gently for a minute or two to thicken slightly.
- Add Cream and Tomatoes: Stir in the sun-dried tomatoes and heavy cream. Allow this to cook for 2 to 3 minutes, letting the flavors meld and the sauce begin to thicken.
- Combine Sausage and Sauce: Return the cooked sausage to the pan, stirring to combine. Cook for an additional few minutes until the sauce has thickened further.
- Incorporate Greens and Herbs: Add the fresh basil and baby spinach to the skillet. Cook just until the spinach wilts, about 1 minute. Taste the sauce and adjust seasoning with salt and pepper as needed.
- Toss and Serve: Add the drained pasta to the skillet and toss thoroughly to coat with the creamy sausage sauce. Serve immediately, topped with freshly grated parmesan cheese if desired.
Notes
- Use Italian sausages with your preferred spice level; mild or spicy both work well.
- You can substitute chicken broth with dry white wine for added depth of flavor.
- To reduce fat, drain excess sausage grease before adding the sauce ingredients.
- For a gluten-free version, substitute regular pasta and flour with gluten-free alternatives.
- Fresh basil enhances flavor, but dried basil can be used if fresh is unavailable.
- Serve with a side of crusty bread to soak up the delicious sauce.
