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–+ servings
Tuscan Sausage Penne

Creamy Tuscan Sausage Pasta

A rich, restaurant-worthy pasta that comes together in one pan in under 30 minutes. Creamy, garlicky, and packed with flavor — this one will be on permanent rotation.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4

Ingredients
  

Meat & Protein

  • 1 pound Italian sausage casings removed

Produce

  • 4 Garlic cloves minced
  • 1/3 cup Sun-dried tomatoes drained and chopped
  • 2 cups Fresh baby spinach

Dairy

  • 1 cup Heavy cream
  • 1/2 cup Parmesan cheese grated

Pantry & Canned Goods

  • 12 ounces Penne pasta
  • 1/2 cup Chicken broth

Seasonings & Spices

  • 1 tsp Italian seasoning

Instructions
 

  • Cook the pasta according to package directions until al dente. Reserve 1/2 cup pasta water before draining. Set aside.
  • In a large skillet over medium-high heat, cook the sausage, breaking it apart with a spoon, until browned and cooked through — about 7 minutes. Do not drain the fat, it adds flavor.
  • Reduce heat to medium. Add the garlic and Italian seasoning to the sausage and cook 1 minute until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 3 minutes until slightly thickened.
  • Stir in the sun-dried tomatoes and spinach. Cook 2 minutes until spinach wilts. Add the parmesan and stir until melted into the sauce.
  • Add the drained pasta and toss to coat. If the sauce is too thick, splash in reserved pasta water a little at a time. Serve immediately with extra parmesan on top.

Notes

Swap the protein: Boneless chicken thighs sliced thin work beautifully
in place of sausage.
 
Make it lighter: Substitute half and half for heavy cream — still creamy,
a little less rich.
 
Storage: Keeps in the fridge 3 days. Reheat with a splash of broth to
loosen the sauce.
Tried this recipe?Let us know how it was!