This creamy tuscan sausage pasta is a one pot wonder that not only will save you on busy weeknights, it will become a family favorite. Hearty, comforting, and done in 30 minutes!
Before you reach for that take-out menu, let me show you how simple it is to make this creamy tuscan sausage pasta from scratch. I know, pasta over take-out-sign me up any day! And I promise that once you make it, you will immediately add it to your weekly dinner rotation.
Here's Why You'll Love It
- Creamy and comforting
- Tons of flavorful from the layering of ingredients
- It's a one pot wonder that many will love!
- Done in just 30 minutes!
- Minimal effort, perfect for busy weeknights
Ingredients You Need
- Pasta: Like many of my one pot recipes, I recommend using a short pasta like penne, rigatoni, or fusilli.
- Sausage: Similar to this sausage broccoli pasta, you can use sweet, mild or hot Italian ground sausage.
- Spinach: Adds brightness and another class Tuscan flavor.
- Cheese: The parmesan cheese adds tons of flavor.
- Onion: Adds flavor.
- Heavy Cream: You want to use heavy cream for the creamiest sauce, though half-and-half or milk (the higher the fat % the better) as a substitute.
- Chicken Broth: Using chicken broth adds more flavor to the pasta dish, just like in this penne pasta bake. I recommend low sodium. You can use water if you don't have any on hand though it will be less flavorful.
- Mushrooms: Any type of mushrooms you use in this recipe- I usually have baby bella or cremini on hand.
- Sun Dried Tomatoes: Key to creating that Tuscan flavor. You can find sun dried tomatoes at the grocery store in a jar. You want to chop them up into bite size pieces before adding to the pot.
- Spices: In addition to the layering of cooking in one pot, salt, pepper, garlic, thyme, and Italian seasoning add tons of flavor.
In Photos: How To Make Creamy Tuscan Sausage Pasta
Step 1: In a large pot add the sausage and cook until the sausage begins to brown, breaking apart as it cooks.
Step 2: Add the onion, sun dried tomatoes, and mushrooms. Sauté for 6-8 minutes until the mushrooms release liquid. Then, stir in the spices.
Step 3: Stir in the chicken broth and bring to a boil, just as you would water for pasta.
Step 4: Once boiling, stir in the pasta and cover with a lid. Cook until the pasta is al dente, about 10-11 minutes for rigatoni, stirring occasionally.
Step 5: Once the pasta is cooked, stir in the heavy cream and parmesan cheese.
Step 6: Finish by stirring in the spinach until it softens.
How To Store
Just like this sausage orzo recipe, most pasta dishes taste even the next day after the flavors have had more time to develop.
- Refrigerator: Store the leftovers tightly covered in an airtight container for up to 5 days.
- Freezer: You can freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as desired. If the sauce needs to be thinned, add ¼ cup chicken broth (or water).
Creamy Tuscan Sausage Pasta
Description
Ingredients
- 1 pound Italian sausage, sweet, mild or hot
- ¼ cup diced onion, about ½ small
- 8 ounces baby bella mushrooms, sliced
- ½ cup sun dried tomatoes, chopped
- 2 cloves garlic, minced
- ½ teaspoon minced fresh thyme
- 1 ½ teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 5 ½ cups low sodium chicken broth
- 1 pound pasta, rigatoni, penne or fusilli
- ½ cup heavy cream
- ½ cup grated parmesan cheese
- 6 ounces chopped baby spinach
Instructions
- In a large pot over medium heat add the sausage. Break up with a spatula or spoon and cook until the sausage begins to brown, about 4 minutes. Add the onion, sun dried tomatoes, and mushrooms. Sauté for 6-8 minutes until the mushrooms release liquid. Then, stir in the garlic, thyme, Italian seasoning, salt, and pepper and cook for 1 minute.
- Increase to medium-high heat and stir in the chicken broth, while gently rubbing the bottom of the pot with a spatula. (Don't skip this, it's key for flavor!) Bring to a bowl just as you would water for pasta. Once boiling, stir in the pasta and cover with a lid. Cook until the pasta is al dente, about 10-11 minutes for rigatoni, stirring occasionally so the pasta doesn't stick to the pot.
- Once the pasta is cooked, reduce the heat to low and stir in the heavy cream, parmesan cheese and spinach. Cook until the spinach is softened, about 2-3 minutes.
- Serve immediately. Garnish with parmesan cheese, if desired. Leftovers stay fresh in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The sausage mixture can be prepared through step 1 up to 2 days in advance and stored in the refrigerator. When ready, begin at step 2.
- Freezing Instructions: The sausage mixture can be prepared through step 1 and frozen for up to 3 months. Allow it to cool completely before freezing. Thaw overnight in the refrigerator and then begin at step 2.
- Pasta: This recipe works best with a short pasta like penne, rigatoni, or fusilli.
- Chicken Broth: Using chicken broth or vegetable broth instead of water adds more flavor to the pasta dish. I recommend low sodium. You can use water if you don't have any on hand though it will be less flavorful- you may need a little extra salt.
- Sausage: Any type of ground Italian sausage will work- sweet, mild or hot.
Kelly Ann says
I had all the ingredients and made this last night. It was fabulous! I will be making it again.
Randy says
EXCELLENT! The family loved it.