Description
A comforting and creamy Tuscan sausage pasta that’s quick to prepare and packed with flavor.
Ingredients
Scale
- 1 pound penne pasta
- 2 tablespoons olive oil
- 1 pound Italian sausage, ground
- 4 cloves garlic, minced
- 1/2 cup sun-dried tomatoes, chopped
- 1 cup chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 2 cups heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 cups baby spinach
- Salt and pepper to taste
- Fresh basil leaves, torn, for garnish
Instructions
- Bring a large pot of well-salted water to a boil. Cook the penne pasta according to package directions until al dente. Reserve 1 cup of the pasta water before draining. Set both aside.
- Meanwhile, warm the olive oil in a large skillet over medium-high heat. Add the sausage and cook, breaking it up with a wooden spoon, until browned and cooked through, about 5-7 minutes. Transfer to a plate and set aside.
- Reduce the heat to medium and add the garlic. Sauté until fragrant, about 1 minute, then stir in the sun-dried tomatoes, chicken broth, Italian seasoning, and red pepper flakes.
- Add the cream, bring to a simmer, and cook for 3-5 minutes to thicken.
- Stir in the Parmesan cheese, followed by the cooked sausage and baby spinach. Cook until the spinach is wilted, about 1-2 minutes. Season with salt and pepper to taste.
- Add the cooked penne to the skillet and toss to coat in the sauce, adding some reserved pasta water if needed to thin the sauce.
- Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!
Notes
Feel free to customize with different proteins or veggies. Make-ahead option available.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate
- Calories: 660
- Sugar: 2g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 16g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 68g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg