Homemade Focus
While you could certainly use pre-made sausage or sauce, there’s something truly special about making this Creamy Tuscan Sausage Pasta from scratch. You control the quality of the ingredients, and the process of cooking the sausage, preparing the sauce, and combining it all with the pasta and vegetables is surprisingly simple and rewarding.
Flavor Goal
The flavor profile I’m aiming for is a delightful balance of creamy, cheesy, savory, and slightly spicy flavors with a hint of sweetness from the sun-dried tomatoes. The sauce is enriched with cream and Parmesan cheese, creating a luscious texture and a vibrant flavor. The spinach adds a touch of freshness, and the Italian sausage provides a savory depth with a hint of spice.
Ingredient Insights
Let’s explore the key ingredients that make this dish so special! We start with [penne pasta, cooked al dente for a perfect texture]. Then comes the [Italian sausage, browned and crumbled, adding a savory depth and a touch of spice]. We also incorporate [garlic and sun-dried tomatoes, sautéed to create a fragrant and flavorful base for the sauce]. The [chicken broth, adding richness and depth to the sauce]. The [Italian seasoning and red pepper flakes, enhancing the flavor with herbs and a subtle kick of heat]. The [heavy cream and Parmesan cheese, creating a creamy and luscious sauce]. And finally, the [baby spinach, adding a touch of freshness and nutrients], and the [fresh basil leaves, torn and used as a garnish for a pop of color and aroma].
Essential Equipment
For this recipe, you’ll need a few key pieces of equipment: a large pot for cooking the pasta, a large skillet for cooking the sausage and making the sauce, and measuring spoons.
Ingredients
- 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
Step-by-Step Instructions
- Cook the Pasta: 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.
- Cook the Sausage: 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.
- Sauté the Aromatics: 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.
- Make the Sauce: 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.
- Combine with Pasta: 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: Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!
Troubleshooting
- Pasta is mushy: Make sure you cook the pasta al dente according to package directions. Avoid overcooking the pasta in the sauce.
- Sauce is too thin: Simmer the sauce for a longer time to allow it to reduce and thicken. You can also add a bit more Parmesan cheese to thicken it.
- Sauce is too thick: Add some of the reserved pasta water, a little at a time, until the desired consistency is reached.
Tips and Variations
- Use different types of sausage, such as spicy Italian sausage or chicken sausage.
- Add different vegetables to the dish, such as sliced mushrooms, bell peppers, or asparagus.
- Add a sprinkle of crushed red pepper flakes for extra heat.
- Garnish with fresh herbs, such as parsley or oregano, for a different flavor profile.
Serving and Pairing Suggestions
This Creamy Tuscan Sausage Pasta is delicious on its own, but it also pairs well with a side salad and some crusty bread for dipping into the sauce. It’s perfect for a quick weeknight meal, a casual dinner party, or any time you want a flavorful and satisfying dish.
Nutritional Information (Estimated, per serving)
(This information is an estimate based on average values for the ingredients used and a serving size of 1 1/2 cups. Actual values may vary depending on specific brands, ingredient substitutions, and portion sizes.)
- Calories: Approximately 650-700
- Fat: Approximately 40-45g
- Saturated Fat: Approximately 20-22g
- Cholesterol: Approximately 150-170mg
- Protein: Approximately 30-35g
- Carbohydrates: Approximately 50-55g
- Fiber: Approximately 3-4g
- Sugar: Approximately 5-7g
- Sodium: Approximately 800-900mg (may vary depending on the type of sausage and cheese used)
To get more precise nutritional information:
- Use a nutrition calculator: Many online calculators allow you to input the specific brands and quantities of ingredients you use. This will give you the most accurate results.
- Check food labels: Pay close attention to the nutrition facts panels on the packaging of your ingredients.
- Adjust for variations: If you make substitutions (e.g., different type of sausage), adjust the calculations accordingly.
Creamy Tuscan Sausage Pasta: A Flavorful Italian Delight
Description
This Creamy Tuscan Sausage Pasta recipe is a delicious and easy meal that’s ready in under 30 minutes. Learn how to make this creamy and flavorful pasta dish with our step-by-step guide
Ingredients
- 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
- Cook the Pasta: 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.
- Cook the Sausage: 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.
- Sauté the Aromatics: 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.
- Make the Sauce: 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.
- Combine with Pasta: 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: Serve hot, garnished with fresh basil leaves and extra Parmesan cheese. Enjoy!
Recipe Summary and Q&A
Q: Can I make this pasta ahead of time?
A: It’s best to cook the pasta and make the sauce fresh for optimal texture and flavor. However, you can cook the sausage and make the sauce a few hours ahead of time and store them separately in the refrigerator. Reheat them together when you’re ready to serve.
Q: Can I freeze this pasta dish?
A: It’s not recommended to freeze this pasta dish, as the texture of the pasta and sauce may be affected.
Q: Can I use a different type of pasta?
A: Absolutely! You can substitute penne with other pasta shapes, such as rigatoni, farfalle, or spaghetti.