Creamy Tuscan Sausage Pasta
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!
Servings: 5 servings
Calories: 868kcal
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.
Nutrition
Calories: 868kcal | Carbohydrates: 84g | Protein: 37g | Fat: 43g | Saturated Fat: 18g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Cholesterol: 105mg | Sodium: 1435mg | Potassium: 1494mg | Fiber: 6g | Sugar: 9g | Vitamin A: 3744IU | Vitamin C: 17mg | Calcium: 219mg | Iron: 5mg
